When I think of salads, I think of crisp, cool vegetables and lettuce. I don’t always think of cooking lettuce but the times I’ve tried it, I’ve realized how nice it can be. Cooking, particularly grilling lettuce seems to really bring out its sweetness and flavor. Romaine is a fairly hardy lettuce that can really stand up to the heat of the grill. It goes from being firm and crisp to tender and juicy in a matter of minutes. For this salad, I cut the romaine hearts in half lengthwise and generously brushed the cut sides with olive oil before grilling them for about 2-3 minutes until slightly wilted. After that, all they need is sea salt, fresh cracked pepper, a final drizzle of olive oil and a generous sprinkling of grated parmesan cheese. Serve warm.
DAFFODILS AT MATTHAEI BOTANICAL GARDENS, ANN ARBOR