I have a recipe I have made several times that used grilled romaine. It wilts pretty quickly and IME should be served immediately, alas. Can you do all the prep and just pop it on the grill there?

FWIW, this is my recipe. Yummmmmy

Grilled Steak Salad

serves 6

2 pounds skirt steak, trimmed

3 heads romaine lettuce

1 large radicchio

1 bunch watermelon radishes, sliced

crumbled blue cheese

1⁄4 cup crème fraiche

1⁄4 cup buttermilk

2 tablespoons capers, chopped

1⁄2 cup chopped herbs (parsley, dill, tarragon, chives)

1⁄2 teaspoon minced garlic

salt and pepper

Heat the grill.

Sprinkle the steaks with salt and grill to your desired temperature. Rest for 10 minutes before

Slicing.

Prepare the romaine and radicchio by trimming and cutting into quarters . Drizzle with olive oil and grill until

slightly charred on all sides.

To make the dressing: whisk together all the ingredients and season to taste with salt and

pepper. Drizzle over the lettuce and top with steak, crumbled blue cheese and radishes to

serve.

I like it but every time I've had it, it ends up wilted before the end of the meal. It would not be good after travels and cocktails.

I don’t think it would hold well, but I’m also not a big fan of grilled lettuce. I might opt for a more traditional Caesar, or maybe something like panzanella that’s always good…?

I need to call the hostess and see if she has a grill that I could use. I’m guessing she doesn’t.

Mtn, that steak salad looks great. I’m sticking it in my back pocket for when I need an entree salad!

I can do a standard salad, but I was looking for something with a little more pizzaz!

Panzanella is a good suggestion. It needs to marry anyway.

I have no idea if it would work for grilled, but if you want to keep cut up salad veg, including crunchy leaves, you put them in ice water. Of course, you'd have to bring towels and/or a salad spinner, but it might work...

Do you have a blowtorch? Maybe you could do the lettuce at the last minute?

Do you have a blowtorch?

Dinner and a show!

Do you have a blowtorch?

I’d burn my friend’s house down for sure! DD gave me a torch for making creme brulee. She was very hesitant to give me ”flameage.” My reputation for klutziness proceeds me. 😁

I’ll text the hostess later this morning to see if she has a grill. If she doesn’t, then I need a Plan B.

btw, I love panzanella - generally. One year the cookbook we were using had ”southern panzanella” which used cornbread croutons instead of bread croutons. Not my fav. Cornbread is too tender even when it is stale and toasted.

One of these.

Really not scary. No harder than a gas stove or grill. Or if the host has a gas stove you could char your lettuce on that.

I just checked Google maps. It is literally 4 minutes from my house to the hostess’. Maybe I ought to have everything ready to go and just run home, grill up the romaine and dash back to her house.

I definitely would not grill it at the house of the hostess or even ask. She will have enough on her plate. No need to add concerns about making sure the grill and grill area is clean, has propane, is pre-heated, etc.

What about asparagus salad? Love and Lemons has a good one.

I disagree if it is a cooking club. We often accommodate other members’ last minute prep.

pS the salad I posted is also good w:o steak; the dressing is fab

Torching not a good option… the interior of the lettuce needs to warm too

dee, the same concerns crossed my mind. I’m a fanatic about keeping the grill grates clean. Not everyone is scrupulous about cleaning them.

The woman who cleans for me will be here the day of the luncheon. Maybe I can dragoon her into helping me. We could probably knock out 8 halves in no time. I’d only be gone from the luncheon for maybe 15 minutes.

I think I need to buy some romaine and start testing how long it remains palatable after grilling.

What about asparagus salad?

https://www.loveandlemons.com/asparagus-salad-recipe/

Oh! I didn't know it was supposed to be warm but still crunchy! I remember the baked Alaska craze. Is it for the shock factor? (Asked she who hates warm lettuce...) Good idea to practice! Make sure to practice putting it in your box and carrying it to and fro as well, because that could affect the temperature and moisture.

Not so much warm as maybe slightly softened?

I’ll have to admit, it is for the ”different” factor. I kinda like doing odd-ball things. Anyone of us can make a good salad. I use these luncheons as my time to stretch a bit, challenge myself to do something different.

I’m not averse to warm lettuce. I like a wilted lettuce salad (an older cousin of the wilted spinach salad). I’ve even made lettuce soup - once. It wasn’t flavorful enough to repeat.

I learned how to do it in a cooking class i took with friends that was six salads. i like grilled lettuce, it is subtle

“I think I need to buy some romaine and start testing how long it remains palatable after grilling.”

👍🏻!