Romaine lettuce is robust enough to grill as long as you keep it in wedges so it doesn’t burn. I love it paired with creamy blue cheese dressing .
¼ cup full fat yogourt (50 milliliters)
¼ cup crumbled blue cheese (60 milliliters)
¼ cup buttermilk (50 milliliters)
1 teaspoon Dijon mustard ( 5 milliliters)
Handful chopped parsley, dill and chives
freshly cracked black pepper
2 heads romaine lettuce, washed, trimmed and cut lengthwise into quarters, leaving stem in tact
Crispy bacon for garnish if desired
In a small mason jar or bowl, combine the dressing ingredients and shake or whisk until smooth.
Preheat BBQ or indoor grill to medium high.
To prepare lettuce rewash again once quartered to ensure there is no dirt trapped close to stem .. Grill lettuce until just slightly charred with cut side down for about three minutes. Transfer lettuce wedges to platter and drizzle with blue cheese dressing. Sprinkle with bacon bits, if desired. Keep dressing over ice until ready to serve.