This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.
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 1/4 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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The flavor of the grilled lettuce was tasty and sweet. Our only disillusionment was a little mild grittiness. We had soaked and attempted to wash and rinse before cooking. Any suggestions to remove the grit from within the head before cooking lettuce in this manner? Also, upon sampling the dressing after completion according to the instructions, we did not like the mayonnaise dominated taste and found it to be a bit bland. Therefore, we ramped it up by adding a bit more lemon juice, a clove of garlic, half of a finely chopped shallot, and some chopped parsley. Use homemade mayo if you have the time! It makes a big difference.
OK but will not make again. Not sure grilling the lettuce did anything for it.
I was dubious at first, but this recipe was awesome. The lettuce was slightly charred on the outside and still crisp on the inside. The dressing was simple and tasty (I had some left over that I used as dipping sauce for zucchini fries the next day, it was wonderful). Great summer recipe.
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