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.
- 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
- 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.