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Grilled Butter Lettuce with Creamy Dressing

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1/4 cup milk
  • 2 1/2 teaspoons white wine vinegar, divided
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons chopped fresh basil leaves
  • sea salt and pepper, to taste
  • 3 slices crusty bread
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for grill
  • 1 garlic clove
  • 1 head butter lettuce

Directions

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.

Notes

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/

Goes great with these recipes

Grilled Pepperoni Pizza with Vegetables
Perfect Grilled Pork Tenderloin
Grilled Moroccan Chicken
Turkey and Zucchini Burgers
Grilled Honey Mustard Chicken
Asian Style Pork and Apricot Kebabs

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