Grilled romaine is a revelation. Try it with grilled steak and a zippy olive tapenade in this simple recipe.
This recipe from chef Caroline Glover of Annette in Aurora, Colo., pairs flank steak with charred romaine and a zesty olive tapenadePRODUCE HAS ALWAYS exerted a strong pull on Caroline Glover. She left behind a plum sous-chef position in Manhattan to work on farms and learn just how much effort goes into raising excellent vegetables. Now she’s back in the kitchen at her own restaurant, Annette, in Aurora, Colo., still rhapsodizing over the veg.
“I love how meaty and vegetal romaine becomes on the grill,” Ms. Glover said of this recipe, her first Slow Food Fast contribution. Tossed in a roasted-shallot dressing, charred romaine brings finesse to a simple...
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