Grilled Little Gem Lettuces with Blue Cheese Dressing and Strawberries
Source: Jennifer Knapp, Jennifer Knapp Catering
Recipe Type: Salads | Seasons: Spring
This recipe was demonstrated for CUESA’s Market to Table program on April 4, 2015.
Serves 8
INGREDIENTS
Dressing
¾ cup buttermilk
¾ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon Worcestershire sauce
1 to 2 stalks spring garlic, white and green parts, chopped
2 ounces crumbled Point Reyes Original Blue cheese
Salt and freshly ground black pepper
Salad
8 heads Little Gem lettuce, halved lengthwise
Olive oil, for grilling
Salt and freshly ground black pepper
1 pint strawberries, sliced
Additional crumbled Point Reyes Farmstead Original Blue cheese, for garnish
Walnuts, toasted and chopped, for garnish (optional)
PREPARATION
For the dressing: Blend the buttermilk, mayonnaise, lemon juice, Worcestershire sauce and garlic in a food processor until smooth. Add the blue cheese and pulse until the cheese is incorporated but the dressing is still slightly chunky. Season to taste with salt and pepper.
To grill the lettuce: Toss the halved lettuces with olive oil to coat and season with salt and pepper. Heat a grill pan or a grill to medium-high. Place the lettuces cut-side down and grill for 3-4 minutes, turning once or twice, until lightly wilted and marked. Cut the core from each half to separate the leaves. Keep the leaves whole or tear in to smaller pieces, as desired.
To assemble the salad: Place the grilled lettuce in a large bowl. Add the strawberries and toss gently with the dressing. Garnish with additional cheese and walnuts, if desired.
