If you don’t have focaccia, any day-old bread or pita would work too.
Keep a close eye on the romaine lettuce as it grills.
(Add more water, 1 tablespoon at a time, to reach desired consistency.)
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Lightly brush both sides of focaccia with oil and sprinkle with 1/2 teaspoon salt.
Grill until edges are crispy, about 3 minutes per side.
Tear into bite-size pieces.
Brush cut sides of romaine with oil and place on grill, cut side down.
Sear until lightly charred and warm in center, 3 to 4 minutes.
Place romaine on a serving platter, cut side up.
Sprinkle with remaining 1/4 teaspoon salt.
Top with croutons, capers, cheese, and pepper.
2,000 calories a day is used for general nutrition advice.
