Grilled Romaine Salad

Your head of romaine might never be the same after cooking it on the BBQ! A crunchy slightly bitter lettuce turns sweet. Top with sliced tomatoes too.


1 head of romaine lettuce
1 teaspoon white balsamic vinegar (I used regular balsamic)
1 teaspoon sunflower seeds (at least)
freshly ground black pepper


Cut the romaine heart in half lengthwise. Trim the stem end a little, if you wish, but be sure not to cut too much - all the leaves need to stay attached. Heat your George Foreman grill or a grill. Spray it lightly with olive oil, if necessary. (You know your grill - if you think it might stick, give it a quick spray.) Once it's hot, put one romaine half on it, two if they will fit. Close the top of the Foreman grill or press the lettuce down lightly with a spatula if you are using a grill. Cook for about 2 or 3 minutes, until lettuce has begun to wilt and grill marks to appear; then, if you're using a grill, turn over and grill for another 2 minutes. Place on two plates, cut side up, and sprinkle each with 1/2 teaspoon vinegar, 1/2 teaspoon sunflower seeds, and freshly ground black pepper to taste. Serve while still warm.