Grilled Romaine with Simple Blue Cheese Dressing

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.