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Photo of Grilled little gem lettuces with buttermilk dressing and parmesan by WW

Grilled little gem lettuces with buttermilk dressing and parmesan

2
1
1
SmartPoints® value 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

Romaine lettuce

8 head(s), or Little Gem Lettuce (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)

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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