Grilled Butter Lettuce

This recipe taken from a June/July 2010 issue of Fine Cooking. This could be your ticket to an easier July 4th BBQ salad — let your significant other do the work! The recipe serves 8.


½ cup buttermilk
¼ cup crème fraîche
2 Tablespoons mayonnaise
2 Tablespoons thinly sliced fresh chives
1 Tablespoon fresh lemon juice
Kosher salt
Vegetable oil for the grill
4 large heads butter lettuce, halved lengthwise


In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may be made up to 1 day ahead and kept refrigerated.)

Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.

Lightly season the lettuce with ¼ tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.

Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days).

Lightly sprinkle the lettuce with salt and serve.

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