45 minutes ago, JohnT said:
Thanks @Anna N, solved my problem. The reason I asked is that here I have never heard of grilled romain, so will be going to try it in the next day or two. Basically, when I give it a bit of thought, those romaine lettuce look a bit like baby Chinese cabbage although I know they are not. I have often found the fried heart of the Chinese cabbage in the Chinese restaurants, but have never thought about whacking a romaine lettuce onto the braai and giving it a whisper of your ceasar dressing before serving. Food for thought, as they say!
You might also consider braising (covered) in butter. Halved romaines brown -up deliciously.
