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I’ve gone to a few restaurants in the US that do a cooked version of a caesar salad that’s quite good. I’ve made it myself, too. Grill whole heads of romaine until they’re blackened and wilting, then dress and shave parmesean on them.

Well ... don’t do that now, I guess. But once the red alert is over, it’s pretty tasty.

Gordon Ramsay has something to say about cooked salads, and it’s hilarious.

I'm used to eating cooked collards, mustard greens, turnip greens, spinach, and kale but I don't know why it has never crossed my mind you could do the same with something like romaine or lettuce. I imagine it wouldn't be too different.

I’ve halved romaine lettuce and grilled it before with olive oil, salt and pepper topped with a light Vinaigrette. Quite tastey but difficult to grill. I’ve done it twice.

My wife’s eyebrows were raised both times. She thought it was weird but didn’t think it tasted bad.

It's a pretty standard hot pot ingredient in the U.S.