Look for clean, crisp leaves with fresh-cut ends. Wash, dry (a salad spinner works great), wrap loosely in paper towels, and place in a zip-top plastic bag. Refrigerate in the crisper drawer.
Halve compact heads (such as baby romaine or endive) lengthwise; drizzle with oil, and season with salt and freshly ground pepper. Grill 2 minutes on each side or until crisp-tender.
Try our recipe for Roasted Baby Beet Salad with Brown Sugar Vinaigrette.