How then to explain the current popularity of greens that have first been grilled? There’s no clear origin story; the practice didn’t go viral on TikTok. And yet charred salads are turning up on menus across the country. Most versions plate the salad wedge-style to be cut with a knife, rather than use a bowl, but the dishes can take many forms...The key to a successful grilled salad, says Feges chef, owner, and general partner Erin Smith, is to find the right lettuce. “The greens that have been successful are the ones that hold their shape,” she says. “Like romaine, even radicchio. You wouldn’t want to grill a spinach salad.”The other cardinal rule, Smith says, is to let the greens cool: “People might want a grilled salad, but they don’t want hot lettuce.”
Details, variations, and pix at Bloomberg.