Grilled Romaine and Pepperoncini Salad With Soft-Boiled Eggs

If you've never grilled lettuce before, don't be intimidated. Charring a romaine heart on the grill or in a hot cast iron pan gives the outer leaves a smoky, almost nutty flavor that plays well with the tangy pepperoncini vinaigrette, chopped salami, and Parmesan in this salad. Add soft-boiled eggs and avocado on top for the creamy textural element—no salad is complete without it!

Directions

1. Preheat a grill or cast iron pan on medium-high heat. Add vinaigrette into a small bowl. Using a pastry brush, coat romaine heart with vinaigrette.
2. Transfer coated romaine heart to grill or cast iron pan and cook for 3-4 minutes on each side until slightly charred.
3. Remove lettuce from heat and cut into quarters.
4. Divide quartered romaine between two plates. Top with avocado, chopped salami, Parmesan, and soft-boiled eggs and serve immediately.