The Depot Farm

To break away from the normal salads made with raw lettuce, I broil or grill my romaine lettuce to add a different texture and flavor for variety. Using romaine hearts, I slice them in half lengthwise leaving to core to hold the leaves together. Baste the cut edges with a creamy salad dressing like Ranch or Caesar. Place on the grill cut edge down or in the broiler basted edge up. Broil for about 2 minutes, watching them carefully (they will burn quickly) until the edges are browned. Transfer onto plates and drizzle a little more salad dressing over them. Serve with toasted garlic bread.