Grilled lettuce with buttermilk dressing recipe
For those days when you’re going to grill everything you eat, this is your salad. This recipe calls for cos (romaine) lettuce (sometimes called cos/romaine hearts), but any structured head of lettuce with a tight centre and leaves (such as little gem, endive or radicchio) will work. You want heads that will hold together nicely on the grill.
Ingredients
- 3 cos (romaine) lettuce heads
- 1 – 2 tbsp extra-virgin olive oil
- 160 ml buttermilk
- 2 garlic cloves, grated
- 60 g plain Greek yogurt
- 1 lemon, zest only
- 1 tbsp freshly-squeezed lemon juice
- 0.2 tsp fine-grain sea salt
- 1 ripe avocado, sliced
- 40 g toasted sliced almonds
Details
- Cuisine: American
- Recipe Type: Lettuce
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Preheat a barbecue grill to medium–high heat.
- Cut the cos lettuce heads in half lengthways and brush each with a bit of oil.
- While the barbecue is heating, in a bowl, whisk together the buttermilk, garlic, yogurt, lemon zest and juice, and salt. Let the dressing sit for 10–15 minutes to develop the flavours.
- When the barbecue is hot, add the lettuce, cut-side down, and grill just long enough to get a bit of char, 2–3 minutes. Transfer the lettuce to a serving platter.
- To serve, drizzle the lettuce generously with the dressing and top with avocado slices and nuts.
This recipe is from Super Natural Simple by Heidi Swanson (Hardie Grant, £22). Photography ©Heidi Swanson.
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