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.