This recipe originally came to use through Karen and Linda, and apart from the “WOW” factor, it is really delicious. What I used is a pack of Any Boy Romaine Hearts. I split them lengthwise (do not trim off the rusty-butt, as it helps to hold all the leaves together). Arrange the sliced halves cut face up on a tray and drizzle them with olive oil, sea salt and pepper then let them stand a bit. Once your BBQ is up to desired heat, place them over the heat, face down for 3 to 5 minutes, or until they begin to wilt at the edges. Use tongs, gripping them from the sides and place them face-up again on your serving tray. At this time, drizzle them with the salad dressing of your choice. For me it is Our Own Blue Cheese Dressing, and for Cathy, it is good quality olive oil and balsamic (the Fini brand). Generously sprinkle with parmesan (Reggiano, of course). Each half heart will serve a person, but it is so delicious that you might split another between you.