Grilling lettuce sounds terrible but when the heads are large, as our romaine generally is, the outside leaves become feathery and charred while the center gently steams. This is lettuce on a whole new level.
Ingredients
1 head romaine
3 eggs
1 C sunflower seeds
1 bunch radish
Method
Heat the grill to high
Cut the romaine in half or into quarters and wash between the leaves to get any dirt away from the stem
Let drip dry cut side down
Place the eggs in a sauce pan and cover by 1" of water
Bring to a boil, remove from the heat, and let cook for 12 minutes
Shock the eggs in cold water
Peel and roughly chop the eggs
Dress the lettuce with a large glug of olive oil and sprinkle with salt
Grill until the outside leaves are charred and the inside slightly tender when pierced with a knife
Remove the lettuce to a serving platter and drizzle with fresh olive oil and a grind or two of black pepper