Grilling romaine sounds wrong and tastes right. The char adds a smoky bitterness that makes Caesar dressing sing. This one’s best made fresh, right off the grill after your main course comes off, so you can use the residual heat.

Ingredients (serves 4)

• 2 heads romaine lettuce, halved lengthwise
• 2 tbsp olive oil
• 1/3 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/4 cup parmesan, grated, plus more for topping
• 1/4 tsp salt

Method

1. Whisk the mayonnaise, garlic, lemon juice, parmesan, and salt together to make the dressing. Set aside.
2. Brush the cut sides of the romaine with olive oil.
3. Grill cut-side down over medium-high heat until lightly charred, about 2 to 3 minutes.
4. Drizzle with the dressing and extra parmesan just before serving.

Tip: Keep the root end intact when halving. It holds the leaves together on the grill.