I’m having a love affair with grilled romaine. If you’ve never grilled lettuce, you should really start today. Romaine, specifically has some natural sugars released with heat–really high heat. The result is a crunchy, smoky, warm, charred sweetness all in one giant mouthful. I’ve added a cool refreshing buttermilk-chive dressing to complete the dish. Chives are growing wild in our backyard and I love using them this time of year.

Grilled Romaine with Prosciutto, Breadcrumbs and Buttermilk-Chive Dressing

Author: Tonja Engen

Scale

Ingredients

2 bunches Romaine lettuce, halved lengthwise
2 Tbls. olive oil
6 slices of prosciutto, cooked and chopped
1/3 cup toasted breadcrumbs or croutons
1/4 cup buttermilk
1/4 cup light sour cream
1/4 cup fresh chives, minced
2 tsp. lemon juice
1 tsp. Worchestshire sauce
salt and pepper to taste

Instructions

In a small bowl, whisk buttermilk, sour cream, all but one tablespoon of chives, lemon juice, Worcestershire, salt and pepper until blended. Set aside.
Brush romaine evenly with olive oil. Grill romaine, cut sides down on cooking grate without grill lid, 3-4 minutes or just until wilted.
To assemble, Top grilled lettuce with prosciutto and breadcrumbs. Then drizzle dressing over the top and sprinkle with additional chives.
Serve immediately.