Grilled romaine salad. Heat grill pan to medium. Cut romaine hearts in half, keeping root in tact. Gently wash/dry the lettuce , then brush cut side with olive oil. Grill for a few minutes, until charred, but not heated through. Serve cut side-up with carrots, radish, cucumber , avocado , and hard boiled eggs (I did the eggs by gently placing them in boiling water and cooking at a low boil/summer for 9 minutes, then plunging them in ice cold water to stop the cooking process. Dressing is homemade Green Goddess made with the spice mix from Penzys.