To make the sauce gribiche place a couple of eggs into a pan of water and bring to a rolling boil then turn off the heat and place a lid on the pan.
Leave for 8-12 mins depending on the size of the eggs, then place into cold water to stop the cooking process.
Peel the eggs halve and scoop out the yolks into a bowl, reserving the whites.
Add a dollop of dijon mustard to the yolks and whisk constantly while trickling in veg oil to form a mayonaise.
Finely chop the egg whites along with capers and some cornichons and mix into the mayonaise (you can also add some cream at this point if you wish to).
Finely chop a small bunch of chives, and chervil with a sprig of tarragon leaves and mix into the sauce with a drizzle of good vinegar such as sherry or white wine.
Griddle or barbecue the romaine lettuce leaves constantly turning and moving around until you get a combination of charred edges, cooked / wilted and al dente / raw on each leaf - plate and serve with sauce gribiche on top.
This sauce also works very well with other types of cooked lettuce and other spring veg such as asparagus.
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