The idea of grilling lettuce may seem strange but the flavor imparted on the greens is worth a few raised eyebrows! The leaves become slightly wilted and have a unique “grilled” flavor that partners well with a grilled chicken breast or a steak.
- Two heads of Romaine lettuce, halved lengthwise and trimmed
- 1 pint of cherry tomatoes
For the dressing:
- 1/4 c. loosely packed dill leaves, chopped
- 1/4 c. flat-leaf parsley, chopped
- 2 T. chopped fresh thyme
- 1/3 c. chopped chives
- 3/4 c. mayonnaise
- 1/2 c. buttermilk
- 2 T. cider vinegar
- Kosher salt to taste
- 1/8-1/4 t. fresh ground pepper
- Dash or two of hot sauce (if desired)
Brush the cut sides of the lettuce with olive oil. Grill on a preheated grill over medium-high heat for about two minutes. Cut each lettuce half again to make quarter wedges and sprinkle with salt and pepper.
Combine first five ingredients (through mayonnaise) in a bowl. Slowly add buttermilk, whisking constantly. Stir in vinegar, salt & pepper and the hot sauce. Taste the dressing and adjust seasonings to your preference.
Drizzle dressing over grilled lettuce quarters and a handful of cherry tomatoes.
*Dressing can be made in a food processor if desired.*