I love to grill lettuce! My friend Tim, the summer chef, turned me on to it after he had a dish in Spain that he raved about. Seriously scrumptious.
1 head of Romaine lettuce
S and P
Take the very outer leaves off the Romaine and cut the very end off (but make sure not to cut it too close because it should stay together), then cut it in half. Brush a grill pan with olive oil and place the Romaine cut side down and grill on high heat for 5 minutes. Take off the grill and season with salt and pepper.
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
S and P
Cut the chives into small pieces and whisk together with oil, vinegar, lemon juice, and salt and pepper.
Top the Romaine with the vinaigrette and enjoy!