When I lived in NJ there was a seafood restaurant that we used to love to visit. There was a special grilled romaine salad that wasn’t on the menu, but that could be ordered. The salad was delicious and came with crab and lobster meat on top. We wanted to create a vegan option. It was delicious and really easy!
Just clean the romaine and cut the head in half. Lightly oil the lettuce before placing the cut side face down on the grill. Leave them on the grill for just a few minutes. You can top the grilled romaine with any combination of chopped ingredients that you like. This time we included avocado, tomato, and a simple chopped tapenade made of leftover olives. A simple lemon vinaigrette finished it off. Simple. Easy. Delicious.