I was grilling steak one night and wanted to make a special side dish. I’d recently seen a grilled Caesar salad recipe and decided to create my own version. This goes well with chicken, too, and it couldn’t be easier.
—CRYSTAL SCHLUETER NORTHGLENN, CO
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 romaine hearts, halved lengthwise
3 tablespoons olive oil
3 tablespoons buttermilk
3 tablespoons reduced-fat plain Greek yogurt
4 teaspoons minced fresh chives
2 teaspoons lemon juice
1/2 teaspoon minced garlic
Dash salt
Dash pepper
1/4 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled
1. Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once.
2. Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.