This recipe was good, but I think my mistake was that I washed the lettuce right before grilling it, so it never did get that char on it that I was looking for. The lettuce really shrunk down and wilted, but I wouldn’t call it “grilled”. But the dressing was really good, and the grilled bread? Awesome! I would make this again but maybe wash it earlier in the day so that there is no trace of water on it.
Grilled Butter Lettuce with Creamy Dressing
(Everyday Food, May 2012)
time needed: 15 min.
2 tablespoons extra-virgin olive oil, plus more for grill
1/3 cup buttermilk
3 tablespoons mayonnaise (I used Nayonaise)
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
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.)
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.