It’s easy to get into a salad rut, so I wanted to share a quick recipe that we discovered this past weekend. If you’re already grilling for dinner, why not throw the salad on too? Just halve a head of butter lettuce and grill cut-side down for a few minutes until it’s nicely charred and wilted, while the inner core retains that distinct butter lettuce crunch. Transfer to a serving plate and drizzle a creamy and tangy buttermilk-chive dressing over it. The dressing takes less than 5 minutes to whisk together, and paired with the grilled lettuce and its pleasing caramelized edges, you won’t know what’s hit you. Your ho hum dinner salad has been transformed! Enjoy & Happy 4th of July to all our readers!
Grilled Butter Lettuce with Buttermilk-Chive Dressing
(From the June/July 2010 issue of Fine Cooking)
1/2 cup buttermilk
1/4 cup crème fraîche*
2 Tbs. mayonnaise
2 Tbs. thinly sliced fresh chives
1 Tbs. fresh lemon juice
Vegetable oil for the grill
4 large heads butter lettuce, halved lengthwise
* Try adding some leftover crème fraîche and chopped chives to your scrambled eggs in the morning. Delicious.
- In a medium bowl, whisk together the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (Can be made 1 day ahead, covered, and refrigerated).
- Prepare a charcoal or gas grill for direct, medium-high heat.
- Lightly season the halved heads of lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.
- Transfer grilled lettuce to a serving platter (or individual plates) and drizzle with dressing (you won’t need all of it). Lightly season with salt and serve.