Grilled Romaine Salad with Buttermilk Herb Dressing

(from castro15’s recipe box)

Categories: Grilling

Ingredients

  • 1 2/3 cups mayo
  • 1 cup whole buttermilk
  • 1/4 cup grated fresh Parmesan
  • 3 tbsp. chopped fresh dill
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. distilled white vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 romaine hearts, halved lengthwise
  • Shaved Parmesan, chopped fresh dill, chopped fresh parsley, black pepper, to serve

Directions

  1. In a medium bowl, whisk together mayo, buttermilk, cheese, dill, parsley, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour or up to 2 days.

  2. Spray grill rack with cooking spray. Preheat grill to medium-high heat.

  3. Grill romaine, cut side down, until grill marks form, about 2 minutes. Transfer lettuce to a serving platter and top with dressing, cheese, dill, parsley, and pepper.

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