It seems as the list of things you can throw at the grill is becoming endless.  I’d heard about this and had to try.  Since my husband is the gill master, he did the actually cooking.  This is more of a “how-to” rather than an actual receipe. 

Using whole romaine hearts.  Slice the romaine lengthwise, careful the keep the leaves attached to the stem.  Very lightly brush with olive oil.  Place the romaine on the hot grill cut side down first.  Then flip over and grill opposite side.  This should all be done super quickly – the goal is to just get a little of the grill marks on each side and just slightly wilt.  Remove and place on a serving platter (or individual serving plates).  Drizzle with dressing, top with croutons and blue cheese or any other toppings – optional!  Serve immediately, salad should be warm.

Dressing – I used a buttermilk ranch and diluted it slightly with apple cider vinegar, only because I prefer the dressing to get between the leaves rather than sit heavily on top.

Serving ideas – I served the lettuce with sides of caprese just for color, but it can be served with many options.  Think crumbly bacon, feta cheese, toasted almonds or pine nuts.