Grill the lettuce and avocado just long enough to impart a tinge of smoke.
Yield: Makes 6 servings
Total Time: 30 Minutes
3/4 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
2 to 3 dashes of Worcestershire sauce
1 to 2 dashes of hot sauce
1 small garlic clove, pressed
Vegetable cooking spray
2 ripe avocados, peeled and halved
3 romaine lettuce hearts, cut in half lengthwise
1/2 cup thinly sliced radishes
1/2 cup crumbled blue cheese
- Whisk together first 9 ingredients in a medium bowl, whisking until smooth; add salt and pepper to taste.
- Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Lightly coat cut sides of avocados and lettuce with cooking spray; season with salt and pepper. Grill avocado halves and lettuce, cut sides down and covered with grill lid, 1 minute or until grill marks appear.
- Slice avocados. Chop lettuce, and arrange on a platter. Top with avocado, radishes, and blue cheese. Drizzle with dressing. Add salt and pepper to taste.