Prep: 1. Heat grill or grill pan to medium-high. Lightly oil hot grill. 2. Add 1 teaspoon vinegar to the milk to sour milk (or use buttermilk if you prefer). 3. Chop basil. 4. Cut lettuce heads in half lengthwise. Make: 1. Whisk together soured milk, mayonnaise and remaining vinegar. Stir in basil; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) 2. Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. 3. Rub bread with peeled garlic, season with salt, and cut into cubes. 3. Grill lettuce, cut side down, until charred in spots, about 3 minutes. 4. Serve immediately, topped with dressing and croutons.
Add 1 tablespoon of fresh chives to this to take it up a notch. Plain white vinegar can be substituted for the white wine vinegar if you prefer. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/