Grilled Little Gem Lettuces with Buttermilk Dressing and Parmesan
Fat free buttermilk
Reduced calorie mayonnaise
Plain fat free Greek yogurt
1 medium, root end trimmed, chopped
1 tbsp(s), flat leaf, chopped
Fresh lemon juice
1 clove(s), large, very finely chopped
½ tsp(s), or to taste
Little Gem lettuce
8 head(s), or romaine hearts (make sure to use small heads)
4 medium, thinly sliced (watermelon radishes recommended for a pretty presentation)
Grated parmigiano reggiano
- 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.
- 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.)
- 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.
- 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.
- Serving size: 1 salad