No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Charred-Romaine Salad

Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.

  • Prep:
  • Total Time:
  • Servings: 4
Charred-Romaine Salad

Source: Martha Stewart Living, July 2011


  • 1 bunch radishes, trimmed and quartered
  • 1 shallot, thinly sliced
  • 2/3 cup water
  • 1/2 cup plus 2 tablespoons red-wine vinegar
  • 2 tablespoons sugar
  • Coarse salt and freshly ground pepper
  • 1/2 cup low-fat buttermilk
  • 1/4 cup plus 2 tablespoons sour cream
  • 1 large head romaine lettuce, halved lengthwise
  • 1 tablespoon vegetable oil, for brushing


  1. Place radishes and shallot in a small bowl. Bring water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.

  2. Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.

  3. Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.

Reviews (0)

Related Topics