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:
covered percent of daily need
