When I was in college I worked at a Micro-Brewery (Flatbranch for my fellow Mizzou folks…) and there they served a grilled romaine salad. As this was around 13 years ago, I know that grilled salads are not new to most of you… but I had never actually tried one until a few weeks ago. We had dinner with my brother and his Claire at one of our local favorite spots – Gram and Dun. (It is a sort of chic comfort food type place with great drinks. You might remember, last year I shared my version of their Chorizo & Mussels.) Along with the mussels (again!), I ordered their grilled salad that I’ve been anxious to recreate. My version starts with a basting liquid with rosemary, lemon and garlic that you brush over before and after grilling. After the grill, I squeezed with fresh lemon and topped with parmesan cheese. Sooooo good. The slight grilled rosemary flavor is really special with the freshness of the lemon and lettuce. 
Grilled Romaine Salad 1/2 cup of olive oil 1 lemon, juice & zest 1 tablespoon of rosemary, minced 1 teaspoon of garlic, minced sea salt cracked pepper …. 2 small-ish heads of romaine (I used the pre-packaged hearts) 1 lemon, quartered 1/2 cup of parmesan cheese, fresh grated cherry tomatoes Start grill or prepare coals. While the grill is heating up… Wash and dry the romaine lettuce. Cut in half length-wise. Mix together the oil, lemon zest and juice, rosemary, garlic, salt and pepper. Brush mixture on the cut side of the lettuce. 
Grill lettuce, cut side down for 2-4 minutes (depending on the temp of your grill) just until grill marks appear. Remove from grill and brush again with liquid. Top with tomatoes, squeeze of lemon and parmesan cheese.