Grilled Butter Lettuce with Buttermilk-Chive Dressing

This is so much better than your average green salad. The grilled lettuce has crisp, caramelized edges offset by a cool, tangy dressing.

• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/4 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, halved lengthwise
  
  

In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, and lemon juice. Season to taste with salt. (The dressing may 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 1/4 tsp. salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 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 salt and serve.