Grilled Romaine

By cserumga

from Alton Brown

Ingredients

• 1 head romaine lettuce
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 Tbsp capers
• 1 Tbsp Dijon mustard
• 1/2 cup apple cider vinegar

Preparation

Step 1

Heat up a charcoal grill. Quarter the romaine lengthwise so that the root keeps each piece together. Lightly coat with oil and season with salt and pepper. Mix together the capers, mustard, and vinegar. Lay the romaine on the grill, directly over the heat. Turn, with tongs, every few seconds until it begins to char and wilt (total grill time is about 1 minute). Remove to serving plates and spoon the vinegar mixture over each. Serve warm.