Image credit to: Chris McIntosh for Boston Organics
Prep the romaine hearts by removing any wilted leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end. Slice the heart in half lengthwise, being careful to keep your slice centered so each half remains intact after separation.
In a medium bowl, whisk the olive oil, vinegar, herbs, salt and pepper.
Heat your grill on high. Apply the marinade all over the lettuce hearts using a basting brush.
Grill the romaine hearts until lightly browned on both sides, turning after a minute or two.
Plate the romaine hearts. Add dressing first, then top with chopped tomato, avocado, onion and bacon, if desired.