It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though. Cut a head in half lengthwise, season with salt, pepper and a drizzle of olive oil, and grill until it's lightly blackened but still raw inside, and suddenly a Caesar-like salad is the most interesting item on the buffet table.
Get the recipe: Grilled Romaine Salad with Asparagus, Romesco and Farm Egg
