|
Prep the romaine hearts—pull off any old leaves.
Chop off the top 1 or 2 inches of the lettuce
head, and shave off the browned part of the root
end, leaving the root end intact so that the
lettuce head stays together.
Prepare your grill for high, direct heat. Paint
the lettuce hearts all over with the vinaigrette.
Prepare the vinaigrette. Put the oil, vinegar,
herbs, salt and pepper in a small bowl and whisk
with a fork to combine.
|
