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.
- Total Time:
- Servings: 4
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
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.
Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
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.