CHARRED-ROMAINE SALAD

By LRay

Active Time: 15 Minutes
Total Time: 20 Minutes

Even lettuce can be grilled. Romaine stands up beautifully to head and develops a nice sweetness. the salad, served with pickled radishes and shallots and buttermilk dressing is best when still hot.

Ingredients

• 1 Bunch RADISHES, trimmed and quartered
• 1 SHALLOT, thinly sliced
• 2/3 Cup WATER
• 1/2 Cup Plus 2 Tablespoons RED-WINE VINEGAR
• 2 Tablespoons SUGAR
• Coarse SALT and freshly ground PEPPER
• 1/2 Cup LOW-FAT BUTTERMILK
• 1/4 Cup Plus 2 Tablespoons Sour Cream
• 1 Large Head ROMAINE LETTUCE, Halved Lengthwise
• 1 Tablespoon VEGETABLE OIL, for Brushing

Preparation

Step 1

1. Place RADISHES and SHALLOT in a small bowl. Bring WATER, 1/2 Cup VINEGAR, the SUGAR, and 2 Teaspoons SAKT to a boil in a small saucepan. Pour over RADISHES and SHALLOT. Refrigerate.

2. Meanwhile, whisk together BUTTERMILK, SOUR CREAM, and remaining 2 Tablespoons VINGAR. Season with SALT and PEPPER. Refrigerate while grilling ROMAINE.

3. Heat grill to medium-high. Brush ROMAINE HALVES with OIL, and season with SALT and PEPPER. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over ROMAINE. Drain RADISH-SHALLOT Mixture. Scatter over ROMAINE. Serve immediately.