I found inspiration for this dish from about 7 years ago when I was having a barbecue dinner with two of my good friends over a long weekend. They were vegan, so at that time when I was far, far away from any vegan tendencies, it was always an adventure dining with them. This was no exception, as I watched them grilling halved romaine hearts, fire licking at the mellow green leaves. When the romaine was plated with a flourish of extra virgin olive oil and grapefruit, my first thought may be like yours now: not exactly "Yum." But it smelled good, and they had never steered me wrong, so fork and knife in hand, I set aside my doubts and dove in.
And I was so glad that I did.