Buttermilk , Creme Fraiche , Lemon Juice , Lettuce
Ingredients
2 – 3 Minutes This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.
1/2 cup buttermilk 1/4 cup crème fraîche 2 Tbs. mayonnaise 2 Tbs. thinly sliced fresh chives 1 Tbs. fresh lemon juice Kosher salt Vegetable oil for the grill 4 large heads butter lettuce, halved lengthwise
Directions
In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.)
Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.
Lightly season the lettuce with 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.
Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with salt and serve.
