Rinse
and pat dry two heads of romaine lettuce. Cut them into quarters
lengthwise. Slice a loaf of French bread diagonally into 1/2-inch
slices. Brush cut surfaces of the lettuce and bread with olive oil.
Rub the bread slices with the cut side of a clove of garlic. Grill the
lettuce on the cut sides, turning over once – about 8 -10 minutes total –
or until lettuce leaves begin to wilt and brown. Toast the bread
slices on the grill until browned. Place each lettuce wedge on a salad
plate and drizzle with your favorite Caesar dressing. Garnish with a
slice of toasted bread and some shavings from a wedge of good Parmesan
over each salad. Also works well as a main dish salad with the addition
of grilled shrimp, chicken, or steak, slices of avocado and cherry
tomatoes!
Steve Sedlacek
