2 heads of romaine lettuce
blueberry balsamic vinegar
1. Slit the heads of lettuce lengthwise.
2. Soak these for a short time in cold water to remove the soil, drain well.
3. Brush on olive oil. Place lettuce on medium grill (I use electric), oil side down.
4. Cook approximately 10 minutes. Brush the tops and turn to the other side (you should see a nice grill mark).
5. Remove, arrange on a platter. Drizzle on blueberry balsamic vinegar (tangerine also works well).