Under 30 Minutes

Grilled Butter Lettuce with Creamy Dressing

Grilling gives lettuce charred edges that add extra flavor while keeping the inside nice and crunchy.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Butter Lettuce with Creamy Dressing

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 2 tablespoons extra-virgin olive oil, plus more for grill
  • 1/3 cup buttermilk
  • 3 tablespoons mayonnaise
  • 2 teaspoons white-wine vinegar
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh chives
  • 4 slices crusty bread
  • 1 garlic clove, peeled
  • 2 heads butter lettuce, such as Bibb or Boston, halved
  • Extra-virgin olive oil
  • Coarse salt and ground pepper


  1. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)

  2. Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.

  3. Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.


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