In a small bowl mix olive oil and salt. Let sit.
Rinse the romaine head if necessary. Shake dry. Slice the head into quarters length-wise. With the head laying on a cutting board, slice vertically from top to bottom, directly through the center of the stem. Turn each slice flat-side down and slice again top to bottom through the stem. Leave the stems on. They will hold the quarters together.
Lay the heads on a platter and brush with olive oil. Grill the lettuce over coals one to three minutes, turning every minute. The coals should be cooler -- generally they'll be spent from grilling the main course. (Recipe #468)