Old Cheney Road Farmers Market

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*,

halved lengthwise

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.