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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

Source: Martha Stewart Living, July 2011


  • 1 bunch radishes, trimmed and quartered
  • 1 shallot, thinly sliced
  • 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 2/3 cups of 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.

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