You grill sausages, corn on the cob, and even pizza—so why not lettuce? If romaine hearts aren't yet a part of your barbecue repertoire, they should be. The outer leaves soften and char as they grill, while the core remains crunchy. Drizzle them with an avocado-lime dressing and serve warm for a show-stopping summer salad.
For the salad: 6 romaine hearts, sliced lengthwise into halves Olive oil, for grilling 2 to 4 hard boiled eggs, quartered (optional) Grated parmesan cheese (optional)
Heat grill to medium.
Make the dressing
Combine avocado, cilantro, lime juice, salt, pepper, onion powder, and cayenne in a blender or food processor and blend until smooth. Drizzle in olive oil and blend until smooth. Set aside.
Grill the romaine hearts
Brush romaine hearts with olive oil. Grill 20 seconds on each side.
Assemble the salad
Serve warm romaine hearts drizzled with dressing and, if you like, topped with quartered eggs and parmesan.