Grilled Little Gem Lettuces with Buttermilk Dressing and Parmesan
2
Points®
Total time: 22 min • Prep: 20 min • Cook: 2 min • Serves: 8 • Difficulty: Easy
Use a sturdy vegetable peeler to thinly shave the cheese.
Ingredients
Fat free buttermilk
3 tbsp(s)
Reduced calorie mayonnaise
3 tbsp(s)
Plain fat free Greek yogurt
3 tbsp(s)
Uncooked scallions
1 medium, root end trimmed, chopped
Fresh parsley
1 tbsp(s), flat leaf, chopped
Fresh lemon juice
1 tbsp(s)
Dijon mustard
1 tsp(s)
Garlic
1 clove(s), large, very finely chopped
Kosher salt
½ tsp(s), or to taste
Black pepper
⅛ tsp(s)
Little Gem lettuce
8 head(s), or romaine hearts (make sure to use small heads)
Radishes
4 medium, thinly sliced (watermelon radishes recommended for a pretty presentation)
Grated Parmigiano-Reggiano
½ cup(s)
Instructions
1
In a small bowl or in the bowl of a mini prep food processor, combine buttermilk, mayonnaise and yogurt. Add scallion, parsley, lemon juice, mustard and garlic; stir or pulse to combine. Season with salt and pepper; set aside.
2
Remove any wilted or torn outer leaves from lettuce. Using a chefs knife, halve each head of lettuce lengthwise; rinse heads well under cold running water, taking extra care to flush water between leaves to remove any soil. Place lettuce, cut-side down on a clean kitchen towel; pat dry as best as possible. (Any remaining water steams the lettuce instead of charring them on the grill.)
3
Heat a grill pan over high heat until very hot. Add halved lettuce, cut-side down; grill until charred and lettuce wilts slightly, about 90 seconds.
4
Place 2 lettuce halves on each of 8 plates; spoon 1 1/2 Tbsp dressing over each plate. Scatter 1/8 of radishes over each; top each plate with 1 Tbsp cheese. Season with freshly cracked black pepper; serve immediately.
5
Serving size: 1 salad
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