Smoky on the outside, cool and crunchy on the inside
1 small head of romaine other tight-headed lettuce
1 T. bleu, feta or goat cheese
Preheat grill or grill pan. Slice lettuce into halves, keeping the core intact to hold the leaves together. Drizzle lettuce halves with olive oil and grill approximately 2-3 minutes a side, just long enough to begin wilting and starting to char. You can serve immediately with more olive oil, balsamic vinegar and cheese or you can chill the lettuce and then chop and serve later with a Caesar dressing.