The technique sounds counterintuitive—burn your lettuce?—but charring actually transforms the vegetable entirely. The outer leaves crisp and blacken while the interior stays tender and slightly sweet, creating a textural contrast that makes a simple salad feel luxurious. Medieval cookbooks reference this method for good reason: it works. Finding Your Wood We tested oak, cherry, and applewood on whole romaine heads placed cut-side down over medium-high heat. Oak provided the cleanest char without overwhelming flavor. Cherry added subtle sweetness that worked beautifully with anchovy dressing. The key is a grill temperature around 425°F and rotating the heads every 2-3 minutes to prevent uneven burning. Total time: 6-8 minutes. The outer leaves become almost papery, but the moment you dress them with lemon and good olive oil, they soften just enough to be elegant. Serve with shaved Parmigiano-Reggiano, crispy pancetta, and a garlicky vinaigrette. Several Charleston chefs we spoke with say charred lettuce has become their most-requested vegetable side dish, often outselling grilled vegetables that required far more preparation.