Grilled Romaine Salad with Piquillo Pepper Dressing

By chris5863

Ingredients

• 1 12 ounce jar piquillo peppers or roasted red sweet peppers, drained (1 1/3 cups)
• 1 cup sour cream
• 2 tablespoons lemon juice
• Salt and ground black pepper
• 1 head romaine lettuce (about 1 1/4 pounds), quartered lengthwise
• 1 tablespoon drained capers

Details

Adapted from bhg.com

Preparation

Step 1

For dressing, combine peppers, sour cream, and lemon juice in a blender. Cover and blend until smooth and season to taste with salt and pepper. Cover and chill until ready to serve or up to 1 week.
Place lettuce quarters on the rack of a covered grill directly over medium heat. Grill for 1 to 3 minutes or until charred and slightly wilted, turning occasionally. Drizzle dressing over grilled romaine and top with capers.