Friday, April 20, 2012

Grilled butter lettuce with Creamy Dressing

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

Heat a grill or grill pan to medium-high.  Clean and lightly oi 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.)
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.
Grill lettuce, cut side down, until charred in spots, about 3 minutes.  Serve warm, topped with dressing and croutons.

Try this:  Grilling gives lettuce charred edges that add extra flavor but keeps the inside nice and crunchy.

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