Grilled Romaine

1 head romaine lettuce

1 tsp vegetable oil

1 pinch sea salt

Buttermilk Dressing

⅓ cup buttermilk

¾ cup mayonnaise

1 clove garlic, grated

½ each lemon, juiced

½ tsp dried chili flakes

1 pinch sea salt

3 cracks freshly ground black pepper

To Finish

2 wedges grilled romaine

1 tbsp buttermilk dressing

1 each hard boiled egg, crumbled

½ tbsp capers, chopped

¼ cup radish, thinly sliced

½ tbsp fresh dill


For the Grilled Romaine:

1. Wash romaine thoroughly, discarding any wilted outer leaves. Cut into wedges lengthwise, being sure to keep the core intact for each piece.

2. Brush each side of the wedges with vegetable oil, and season with sea salt. Place on the hottest part of the grill and grill on each side for approximately 1 minute. Reserve.

For the Buttermilk Dressing:

1. In a small mixing bowl, combine all ingredients.

2. Whisk together until fully combined. Allow flavors to meld for at least 10 minutes or store refrigerated until ready to use.

To Finish:

1. Drizzle buttermilk dressing over grilled romaine wedges and arrange on a plate.

2. Sprinkle crumbled hard boiled egg and chopped capers over the top.

3. Finish with radish slices and fresh dill.