2Romaine heartschoose firm, bright green heads without a lot of floppy leaves
4tablespoonsolive oil
kosher salt
freshly cracked pepper
Instructions
Preheat your grill to high heat.
Slice the romaine hearts in half longways. Don't cut off the base/core, since you need that to keep each romaine half intact.
Wash the romaine heads by running them under water and gently encouraging the water between the leaves, especially around the base. Pat dry with a clean kitchen towel or leave them to dry on a towel, cut-side down, while you prepare other dishes.
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.
Drizzle with your favorite salad dressing or a squeeze of fresh lemon, and enjoy with a fork and knife!