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Grilled Romaine Hearts With Buttermilk-Dill Dressing

Lauren Rothman
  • minutes
  • Serves 6

INGREDIENTS

3 tbsp

Dill, fresh

1/2 pint

Grape tomatoes

4

Radishes, very thinly sliced (about 1/4 cup), small

3

Romaine lettuce hearts

1/2

Shallot, peeled and minced (about 2 tablespoons)

1 tbsp

Dijon mustard

2 tbsp

Mayonnaise

1

Kosher salt and freshly ground black pepper

1 tbsp

Sugar

2 tbsp

Apple cider vinegar

3 tbsp

Olive oil, extra-virgin

1/2 cup

Buttermilk