Garden and grill

The days are longer and spring is here, and that means an enthusiastic turn to fresh produce and to the grill. Few dishes fuse the two cravings like grilled romaine hearts, which may quickly become your top side dish this season.

Slice romaine hearts down the middle and brush both sides with olive oil. Hit them with a little Kosher salt and fresh black pepper and grill over medium-hot charcoal for a minute or two. You’re only going for a quick sear, so keep a close watch to ensure they don’t overcook or shrink too much. That’s it! You’re done. Dress these pretty hearts on a plate with a homemade blue cheese vinaigrette (Dijon mustard, olive oil and blue cheese crumbles) and grilled or sauteed red onions. You can also pickle the red onions by adding them to a boiling vinegar-sugar-water solution, turning off the heat and letting rest for an hour. This dilutes the onion’s bite.

What does grilled lettuce taste like? Smoky, fresh and crunchy, and it will instantly remind you of a charred backyard burger in which trimmings like lettuce taste meaty by association. Sturdy blue cheese is a foil to smokiness and the sweet red onions bring extra freshness.

As for meal mates, the sky’s the limit, but I think this pairs exceptionally well with grilled chicken, pork and fish. I recently prepared it with a whole chicken, split and grilled served with rosemary and garlic fingerling potatoes. I paired the dish with the 2010 Domaine du Gouyat Sauvignon Blanc, whose notes of citrus and stone fruit and whose clean finish and nice acidity sliced through all those spring flavors.