Grilled lettuce, you say! Yes. As you are grilling that steak here’s a new way to utilize the abundance of lettuce now at the market. You can also use escarole, romaine or Frisée. Easy out? Use your George Forman grill.
½ cup buttermilk ¼ cup crème fraîche
2 Tbs. mayonnaise 2 Tbs. thinly sliced fresh chives*
1 Tbs. fresh lemon juice Kosher salt
Vegetable oil for the grill 4 large heads butter lettuce*,
In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing can be made up to 1 day ahead and kept refrigerated.)
Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Lightly oil the grill grates.
Lightly season the lettuce with ¼ tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2-3 minutes.
Transfer the grilled lettuce to a serving platter and drizzle with the dressing (you won’t need all the dressing; refrigerate leftovers for 2 to 3 days). Lightly sprinkle the lettuce with the salt and serve.