1/2 head of romaine lettuce, leaves rinsed and dried, tops and bottoms removed
1 to 2 oz. grated (or shaved) parmesan cheese
1 pinch kosher salt
1 tsp. white balsamic vinegar
1/4 medium ripe avocado, sliced in half (not too ripe or it won’t hold up to grilling)
1. Separate the lettuce leaves and place them in a bowl. Brush just a bit of oil on the leaves to lightly coat them for the grill.
2. On a medium-hot grill, cook leaves and avocado halves until grill marks are visible, about one minute (turning once). Cut the grilled lettuce into bite-size chunks, and place in a bowl. Slice avocado.
3. Add the parmesan cheese, salt, and vinegar, and toss. Add the avocado. Serve immediately.
Recipe adapted from Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Used with permission of Chronicle Books. © 2010
Photo: Anita Calero