Ingredients:
1 medium beefsteak or heirloom tomato (about ½ pound)
1 small garlic clove, gently smashed and peeled
1 tablespoonbalsamic vinegar
1 tablespoonplus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoonDijon mustard
1 tablespoonfresh basil leaves, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
2 medium romaine lettuce hearts (about 1 pound total), halved lengthwise through the core
Directions:
Heat an outdoor grill for medium-high direct heat. Meanwhile, set a box grater over a medium bowl and use the side with the large holes for grating the tomato into the bowl. Discard the flattened skin and stem left behind. Grate the garlic into the bowl using the small holes of the grater. Add the vinegar, 2 teaspoons olive oil, Dijon, basil, a generous pinch of salt, and a few grinds of pepper. Whisk until combined and emulsified. Taste and season with additional salt and pepper as needed.
When the grill is hot, brush the cut sides of the lettuce with the remaining 1 tablespoon olive oil and season all over with salt and pepper. Grill cut side down, uncovered, until the edges are browned and grill marks appear, 1 to 2 minutes. Flip and grill the other side, about 1 minute more.
Transfer the romaine, cut side up, to a serving platter and spoon the tomato vinaigrette over it.