Grilled Romaine Hearts with Cilantro Ranch Dressing
The concept of grilled romaine hearts can seem counterintuitive, as we are so used to the idea of chilled lettuce for salad. But give this a try – the grill’s heat brings out the sweetness in the lettuce, which is balanced by tart buttermilk dressing. -Chef Richard Sandoval
Serves 6
Ingredients
For the Cilantro Ranch Dressing
1 ¼ cups mayonnaise
½ cup buttermilk
½ cup packed fresh cilantro leaves
1 jalapeño or serrano chile, seeded and coarsely chopped
2 tbsp fresh lime juice
2 tbsp red wine vinegar
1 tsp celery seeds
1 tsp onion powder
½ tsp garlic powder
½ tsp black pepper
Kosher salt, to taste
For the Salad
3 romaine hearts, each cut in half lengthwise
Olive oil, for brushing
1 cup fresh or grilled corn kernels
2 plum tomatoes, cut into ½ inch dice
½ medium white onion, thinly sliced
Chopped fresh cilantro, for garnish
Directions
1. Make the dressing: Purée the mayonnaise, buttermilk, cilantro, jalapeño, lime juice, red wine vinegar, celery seeds, onion powder, garlic powder and pepper together in a blender. Season the dressing to taste with salt. Transfer to a covered container and refrigerate until it’s chilled, at least 1 hour.
2. Prepare an outdoor grill for direct cooking over medium-high heat. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand about 1 inch above the cooking grate for 3 seconds. For a gas grill, preheat it on high and adjust the heat to 450 degrees F.
3. Brush the lettuce halves all over with olive oil. Brush the grill grate clean. Place the lettuce halves on the grill. Cook, turning them occasionally, just until they are lightly browned and wilted, 4-6 minutes. Transfer them to a platter.
4. Pour about one-third of the dressing over the lettuce leaves. Top with the corn, tomatoes, and onion. Sprinkle with the cilantro and serve the salad immediately, with the remaining dressing passed on the side. (Leftover dressing can be stored in the refrigerator for up to 3 days.)