
Grilled little gem lettuces with buttermilk dressing and parmesan
2
PersonalPoints™ per serving
Total Time
22 min
Prep
20 min
Cook
2 min
Serves
8
Difficulty
Easy
Looking for a fresh twist on a traditional salad? Grill some romaine lettuce, serve it with a zesty, creamy salad dressing and top it with radishes and Parmigiano Reggiano. Romaine lettuce grills beautifully, taking on a nice charred flavor on the edges while remaining a little softer inside. The high heat of the grill releases the natural sugars of the romaine. The lettuce cooks quickly so be sure to keep a careful eye on it. Use a sturdy vegetable peeler to thinly shave the cheese. Serve this as a side dish with grilled chicken or steak.
Ingredients
Fat free buttermilk
3 Tbsp
Reduced calorie mayonnaise
3 Tbsp
Plain fat free Greek yogurt
3 Tbsp
Uncooked scallion(s)
1 medium, root end trimmed, chopped
Fresh parsley
1 Tbsp, flat leaf, chopped
Fresh lemon juice
1 Tbsp
Dijon Mustard
1 tsp
Garlic clove(s)
1 medium clove(s), very finely chopped
Kosher salt
½ tsp, or to taste
Black pepper
⅛ tsp, freshly ground, or to taste
Little Gem lettuce
8 head(s), or romaine hearts (make sure to use small heads)
Fresh radish(es)
4 medium, thinly sliced (watermelon radishes recommended for a pretty presentation)
Shaved Parmigiano Reggiano cheese
½ cup(s)