Grilled Romaine Salad with Buttermilk Herb Dressing

Grilling romaine hearts gives them a unique flavor that is complemented by a creamy buttermilk dressing.

Grilled Romaine Salad with Buttermilk Herb Dressing
  • 1⅔ cups mayonnaise*
  • 1 cup whole buttermilk
  • ¼ cup grated fresh Parmesan cheese
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon distilled white vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 romaine hearts, halved lengthwise
  • Shaved Parmesan cheese, chopped fresh dill, chopped fresh parsley, and ground black pepper, to serve
  1. In a medium bowl, whisk together mayonnaise, buttermilk, grated cheese, dill, parsley, vinegar, salt, and pepper. Cover and refrigerate for at least 1 hour or up to 2 days.
  2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Grill romaine, cut side down, until grill marks form, about 2 minutes. Transfer romaine to a serving platter, and top with desired amount of dressing, shaved cheese, dill, parsley, and pepper.