The greens take the heat surprisingly well, and grilling them creates a smoky flavour that’s perfect for a substantial salad, like this one from Food Network’s Alton Brown. Slice two heads of romaine lengthwise, then brush cut sides with olive oil, salt, and pepper. Place the lettuce halves cut-side down on a grill; cook over medium-high heat for 1 to 2 minutes. Sprinkle with grated Parmesan and red wine vinegar. Place each half on a plate.