Grilled Butter Lettuce with Creamy Dressing

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.

rating: 9

Grilled Butter Lettuce with Creamy Dressing
(Everyday Food, May 2012)

serves 4
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.

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