Grilled Romaine Hearts with Buttermilk-Dill Dressing

You can never have too many side dish recipes, so give Grilled Romaine Hearts with Buttermilk-Dill Dressing a try. This recipe serves 6. For 81 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 132 calories, 2g of protein, and 11g of fat per serving. 295 people were glad they tried this recipe. A mixture of radishes, fresh dill, shallot, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your The Fourth Of July event. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a solid spoonacular score of 60%. Try Grilled Hearts Of Romaine With Blue Cheese Dressing, Grilled Romaine Salad With Buttermilk-Chive Dressing, and Grilled Romaine and Tomato Salad with Bacon and Homemade Buttermilk Ranch Dressing for similar recipes.

Servings: 6

 

Ingredients:

2 tablespoons apple cider vinegar

1/2 cup buttermilk

1 tablespoon dijon mustard

3 tablespoons chopped fresh dill

1/2 pint grape tomatoes, halved lengthwise (about 1/2 cup)

Kosher salt and freshly ground black pepper

2 tablespoons mayonnaise

3 tablespoons extra-virgin olive oil

4 small radishes, very thinly sliced (about 1/4 cup)

3 romaine lettuce hearts, core intact, halved lengthwise

1/2 shallot, peeled and minced (about 2 tablespoons)

1 tablespoon sugar

Equipment:

grill

pastry brush

bowl

canning jar

Cooking instruction summary:

Procedures 1 Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate. 2 While grill is preheating, in a small bowl, combine olive oil and salt and pepper to taste. Using a pastry brush, brush flat side of each lettuce half with oil mixture and set aside on a plate. Combine buttermilk, mustard, mayonnaise, vinegar, shallot, sugar, dill and salt and pepper to taste in a mason jar or well-sealed tupperware container and shake until thoroughly emulsified. Set aside. 3 When grill is hot, place lettuce flat side down on the grill. Cover grill and cook lettuce until well-browned, about 4 minutes, then flip and cook for an additional 3 minutes. 4 When lettuce is cooked, place flat side up on a platter and top with dressing (you may have extra dressing). Garnish salad with sliced tomatoes and radishes and serve immediately.

 

Step by step:


1. 1

2. Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.

3. 2

4. While grill is preheating, in a small bowl, combine olive oil and salt and pepper to taste. Using a pastry brush, brush flat side of each lettuce half with oil mixture and set aside on a plate.

5. Combine buttermilk, mustard, mayonnaise, vinegar, shallot, sugar, dill and salt and pepper to taste in a mason jar or well-sealed tupperware container and shake until thoroughly emulsified. Set aside.

6. 3

7. When grill is hot, place lettuce flat side down on the grill. Cover grill and cook lettuce until well-browned, about 4 minutes, then flip and cook for an additional 3 minutes.

8. 4

9. When lettuce is cooked, place flat side up on a platter and top with dressing (you may have extra dressing).

10. Garnish salad with sliced tomatoes and radishes and serve immediately.


Nutrition Information:

Quickview
129k Calories
1g Protein
11g Total Fat
5g Carbs
7% Health Score
Limit These
Calories
129k
6%

Fat
11g
18%

  Saturated Fat
1g
12%

Carbohydrates
5g
2%

  Sugar
4g
5%

Cholesterol
4mg
1%

Sodium
280mg
12%

Get Enough Of These
Protein
1g
3%

Vitamin A
5078IU
102%

Vitamin K
70µg
68%

Folate
81µg
20%

Vitamin E
1mg
9%

Manganese
0.13mg
7%

Potassium
216mg
6%

Fiber
1g
6%

Vitamin C
4mg
6%

Calcium
46mg
5%

Vitamin B2
0.08mg
5%

Vitamin B1
0.06mg
4%

Phosphorus
42mg
4%

Iron
0.72mg
4%

Magnesium
13mg
3%

Vitamin B6
0.06mg
3%

Selenium
1µg
3%

Copper
0.05mg
2%

Vitamin B5
0.19mg
2%

Vitamin D
0.27µg
2%

Zinc
0.27mg
2%

Vitamin B12
0.1µg
2%

Vitamin B3
0.3mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Easy Ginger Beef Broccoli

Foodista

Moroccan Pasta Salad

Saveur

Cheesy Baked Spaghetti Squash

Chicken Cordon Bleu with Creamy Mustard Sauce

Cinnamon Spice and Everything Nice

Spaghetti Squash Italian Sausage Egg Bake

Lisa's Dinnertime Dish