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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. Sally Vargas.

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Mix the salad: Add the tomatoes, green onions, parsley, sumac, Aleppo pepper (if using), lemon juice and a drizzle of olive oil to the bowl with the corn. Season with salt and toss to combine. Assemble: Spoon the grilled corn and tomato salad on top of the grilled lettuce. Drizzle with a little tahini sauce.

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While the grill is heating up, cut the romaine lettuce in half lengthwise, leaving the stem intact to hold the leaves together. Once the grill is hot, place the romaine lettuce halves cut side down on the grill. Let them cook for 1-2 minutes, or until grill marks appear. Then, carefully flip the lettuce over and cook for an additional 1-2 minutes.

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Instructions. Preheat a grill. (If you don't have a grill, you also can use a stovetop grill pan; in that case, skip this step.) Wash and dry the romaine. If using romaine heads, remove a few of the outer-most leaves and save for a salad at another time. Cut each romaine heart in half lengthwise.

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1. Heat 1 tablespoons of extra virgin olive oil in a large skillet on medium-high heat. Toss in the garlic and sliced mushrooms, and stir those for2 minutes, or until the mushrooms are softened and golden. (You may think your garlic is going to burn, but that's the point, kind-of. To mimic the charred flavor of a grill, the garlic is there to.

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Cut each lettuce head lengthwise in half. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and pepper. Brush the dressing over the lettuce on all sides, making sure to get the dressing between the leaves as much as possible.

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For best grilling romaine lettuce, brush some oil on the grill pan or grill grates (if using). Grill the lettuce leaves on medium-high heat. Place the cut side down first for about 2-3 minutes, then flip and cook for another 2 minutes.

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Prepare your grill for direct heat. Rinse/dry the romaine hearts, drizzle with olive oil, sea salt and pepper. Grill the romaine hearts on direct for 3-4 minutes each side, or until char marks form and the lettuce begins to wilt. Remove the hearts from the grill and grate a generous amount of parmesan (or another hard/aged cheese) on the hearts.

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Sprinkle them all over with salt. Put the romaine on the hot grill. Let them sit and cook just until the edges of the leaves start to char, usually 2 to 3 minutes. Turn them and char on the other side, another 2 to 3 minutes (repeat, if needed, for larger heads that are cut with more "sides"), and remove the romaine from the grill.

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Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with 1/4 teaspoon kosher salt. Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.

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Brush the cut side of each romaine half with a tablespoon of olive oil, and sprinkle each one with a pinch of kosher salt and some freshly cracked pepper. Place romaine hearts cut-side-down onto the grill, perpendicular to the grill grates so you get nice char lines. Grill for about 2 minutes and remove to a serving platter.

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Heat the grill to medium high. Brush the cut side of the romaine hearts halves with about a few tablespoons of the dressing. Allow the dressing to drip into the layers between the lettuce, which will flavor the whole head beautifully and moisten the inside. Place the lettuce, cut side down, on the grill. Cover and cook for about 2 minutes until.

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Prep the lettuce: Cut the romaine hearts in half lengthwise. Brush all sides with olive oil. Create the dressing: Whisk together the dressing ingredients. Set aside. Grill the lettuce: Preheat the grill to medium-high. Place the romaine cut side down on the grill and cook for 3 to 5 minutes, or until it becomes charred in spots.

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Preheat your oven to 400 degrees Fahrenheit. 2. Cut the romaine lettuce head in half, length-wise. 3. Drizzle each half with olive oil and season with salt and pepper. 4. Place the romaine lettuce on a baking sheet and roast in the oven for 10-15 minutes, or until the leaves are charred and crispy.

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Prepare the greens. Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. Line a sheet pan with foil. Rub it lightly with oil. (If grilling, toss the greens lightly with oil, salt, and pepper in a large bowl.) Place the halved heads of lettuces cut side down on the sheet pan.

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Put your oven on the "high" broil setting. Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. Brush each side with a light coating of olive oil. Place the romaine hearts on a parchment lined baking sheet and broil for 2 minutes, then flip and broil the other side for 2 minutes.