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Grilled Romaine Salad With Buttermilk-Chive Dressing

Grilled Romaine Salad With Buttermilk-Chive Dressing

Grilled lettuce? Oh, yes. We think once you’ve eaten this grilled romaine salad, you may never settle for raw lettuce again.

Yield: Makes 8 servings



•  4 romaine lettuce bunches

•  1 small red onion

•  2 tablespoons olive oil

•  Vegetable cooking spray

•  Buttermilk-Chive Dressing

•  1/2 cup freshly shaved Parmesan cheese

•  Kosher salt and freshly ground pepper to taste



1.  Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.

2.  Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300° to 350°). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.

3.  Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.

4.  Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.


Laura Zapalowski, Birmingham, Alabama, Southern Living



Source: MyRecipes