Storing lettuce: rinse the leaves and spin them dry in a salad spinner. If you have space, storing the leaves in the salad spinner is great. But that takes up a lot of room in the refrigerator. You can wrap the washed leaves in a dry tea towel and then drop that into a plastic bag that you don’t seal tight. I find that if I clean the lettuce when I get it home, I’m a lot more likely to add it to a sandwich or make it into a salad then if I have to do all that prep when I’m ready to eat.
Prepare a grill for medium heat. Remove several layers of outer leaves from a head of romaine and reserve for another use, such as lettuce soup. You’ll be left with a heart-plus. Halve the remaining lettuce lengthwise, leaving the core in place to hold the leaves of each half together. Rub with some olive oil and sprinkle with salt, then grill until lightly charred on each side, about one minute per side. For dressing, combine equal parts sour cream and crumbled blue cheese with plenty of lemon juice, some salt and pepper, and a little chopped parsley. Serve the grilled lettuce with a bit of thinly sliced red onion and some dressing.