This salad is amazing! The grill chars some of the leaves until crisp while others are in different stages of wilt. Let the romaine cool a little before tossing it with the other ingredients. I used grilled eggplant and zucchini, but any veggies would be delicious.
You could also toss the greens with grilled fruit, salty cheese, cooked protein, crunchy croutons — really the possibilities are endless. For extra-smoky flavor, grill the lemon before making the vinaigrette. Read on, for the recipe.