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For those days when you’re going to grill everything you eat, this is your salad. This recipe calls for cos (romaine) lettuce (sometimes called cos/romaine hearts), but any structured head of lettuce with a tight centre and leaves (such as little gem, endive or radicchio) will work. You want heads that will hold together nicely on the grill.
Ingredients
Metric Cups Imperial
- 3 cos (romaine) lettuce heads
- 1 – 2 tbsp extra-virgin olive oil
- 160 ml buttermilk
- 2 garlic cloves, grated
- 60 g plain Greek yogurt
- 1 lemon, zest only
- 1 tbsp freshly-squeezed lemon juice
- 0.2 tsp fine-grain sea salt
- 1 ripe avocado, sliced
- 40 g toasted sliced almonds
- 3 cos (romaine) lettuce heads
- 1 – 2 tbsp extra-virgin olive oil
- 5.6 fl oz buttermilk
- 2 garlic cloves, grated
- 2.1 oz plain Greek yogurt
- 1 lemon, zest only
- 1 tbsp freshly-squeezed lemon juice
- 0.2 tsp fine-grain sea salt
- 1 ripe avocado, sliced
- 1.4 oz toasted sliced almonds
- 3 cos (romaine) lettuce heads
- 1 – 2 tbsp extra-virgin olive oil
- 0.7 cup buttermilk
- 2 garlic cloves, grated
- 2.1 oz plain Greek yogurt
- 1 lemon, zest only
- 1 tbsp freshly-squeezed lemon juice
- 0.2 tsp fine-grain sea salt
- 1 ripe avocado, sliced
- 1.4 oz toasted sliced almonds
Details
- Cuisine: American
- Recipe Type: Lettuce
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Preheat a barbecue grill to medium–high heat.
- Cut the cos lettuce heads in half lengthways and brush each with a bit of oil.
- While the barbecue is heating, in a bowl, whisk together the buttermilk, garlic, yogurt, lemon zest and juice, and salt. Let the dressing sit for 10–15 minutes to develop the flavours.
- When the barbecue is hot, add the lettuce, cut-side down, and grill just long enough to get a bit of char, 2–3 minutes. Transfer the lettuce to a serving platter.
- To serve, drizzle the lettuce generously with the dressing and top with avocado slices and nuts.
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