Even lettuce can be grilled. Romaine stands up beautifully to heat and develops a nice sweetness. The salad, served with pickled radishes and shallots and buttermilk dressing, is best when still hot.
1 bunch radishes, trimmed and quartered
1 shallot, thinly sliced
2/3 cup water
1/2 cup plus 2 tablespoons red-wine vinegar
2 tablespoons sugar
Coarse salt and freshly ground pepper
1/2 cup low-fat buttermilk
1/4 cup plus 2 tablespoons sour cream
1 large head romaine lettuce, halved lengthwise
1 tablespoon vegetable oil, for brushing
1. Place radishes and shallot in a small bowl. Bring water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
2. Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
3. Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.
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