Step 1

Prepare the lettuce: Wash the lettuce thoroughly and pat dry. Cut the head of lettuce in half or quarters lengthwise, ensuring the root end holds the leaves together. If using Romaine, cut it in half.

Step 2

Prepare the balsamic glaze (optional, or use store-bought): In a small saucepan, bring the balsamic vinegar to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 5-7 minutes, or until it has reduced by about half and thickened to a syrup-like consistency. Be careful not to burn it. Set aside to cool slightly.

Step 3

Sear the lettuce: Heat the olive oil in a large skillet or grill pan over medium-high heat. Once hot, place the lettuce halves/quarters cut-side down in the pan. Cook for 2-3 minutes, or until lightly charred and softened slightly. Flip the lettuce and cook for another 1-2 minutes on the other side. The core should still have a slight crunch.

Step 4

Season and serve: Remove the seared lettuce from the pan and arrange on a serving plate. Season with salt and freshly ground black pepper. Drizzle generously with the prepared balsamic glaze. Serve immediately as a warm side dish.