4 mini Romain lettuce heads, or 2 larger ones
balsamic (or local) vinegar
salt and pepper
Heat the grill to low-medium heat or preheat the broiler on your oven.
Start by removing any outer blemished leaves, and gently washing the lettuce. Wrap in a kitchen towel and gently dry as much as possible. Cut the end of the stem off each lettuce, taking care to leave as many leaves attached as possible. Cut each head of lettuce lengthwise.
Drizzle the lettuce with olive oil to coat. Add a few drops of balsamic vinegar on each lettuce half, and sprinkle with salt, pepper and sumac powder.
Place the lettuce cut side down on the grill, and grill for about a minute until marks appear. Flip and grill for another minute.
If using the oven, place halves on a cookie sheet and broil for around 3 minutes.