Grilled Lettuces Recipes

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.

GRILLED ROMAINE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
• Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

GRILLED ROMAINE

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

GRILLED LETTUCES WITH CRèME FRAîCHE AND AVOCADO

Steps:

• Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
• Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
• Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
• For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
• Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
• Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
• To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.