Kitchenwise: Serve grilled BLT salad with buttermilk dressing
When I first heard about folks grilling romaine lettuce, I was pretty skeptical. Lettuce is supposed to be crisp. Grilling would make it soggy. What's the point?
Now, having tried it myself, I see the point. Grilling the romaine not only really amplifies its flavor, it also adds the same lip-smacking smokiness that grilling produces in any food. And all it takes is two minutes on the grill to get the job done.
For this recipe for Grilled BLT Salad with Buttermilk Dressing, the romaine is halved and grilled on just one side and then served as a wedge. This, of course, is how iceberg lettuce is served in the steakhouse (minus the grilling, but plus Russian or blue cheese dressing). Here the wedge is topped with the fixings of a BLT sandwich, including grilled bread. Does the grilling soften up the lettuce, as feared? Indeed it does, but only the wedge's outside layer. Happily, the core remains crunchy.
Rather than slathering this salad with glops of too-rich mayonnaise, I've drizzled it with an herbed buttermilk dressing: two parts buttermilk to one part mayo. Most of the buttermilk to be found in the supermarket these days is low-fat, but I've recently discovered a whole-milk version, and if you don't mind the extra calories, I highly recommend it.
The dressing's one essential ingredient is garlic, but the other flavorings are up to you. Not a fan of tarragon or scallion? Use dill, chives, basil or oregano instead. Are there family members who don't eat meat? Swap in smoked salmon for the bacon.
Looking to move this salad from the side of the plate to its center? “Beef” it up by adding grilled chicken or shrimp. However you do it, you'll discover, like me, the unexpected joys of grilled lettuce.
Sara Moulton is host of public television's “Sara's Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”