Herbed Grilled Lettuce Steaks with Tangy Vinaigrette (2)

1.Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified. Set aside.

2.Prepare the Lettuce: Cut each head of romaine lettuce lengthwise into two thick 'steaks,' ensuring the core remains intact to hold the leaves together. Gently pat the cut surfaces dry with paper towels.

3.Season the Lettuce: In a small bowl, mix the 2 tablespoons of olive oil with oregano, thyme, salt, and pepper. Brush this herb mixture evenly over both cut sides of the lettuce steaks.

4.Grill the Lettuce (Stovetop Method): Heat a grill pan or large skillet over medium-high heat until hot. Place the lettuce steaks cut-side down onto the hot surface.

5.Cook for 3 to 4 minutes per side until distinct grill marks appear and the lettuce is slightly wilted and tender-crisp. Do not overcook; the goal is charring, not mushiness.

6.Grill the Lettuce (Outdoor Grill Method): Preheat the grill to medium-high heat. Lightly oil the grates. Grill the lettuce steaks for 3 to 4 minutes per side until nicely charred.

7.Plating: Remove the grilled lettuce steaks from the heat and place two steaks on each serving plate.

8.Serve immediately, drizzling a generous amount of the tangy vinaigrette over the warm lettuce. Garnish with fresh chopped parsley, if using.