Sunday, July 6, 2014

Grilled Romaine with Buttermilk Dressing

We were grillin' one night and I remembered how Bobby Flay is always grillin' salad, so I asked Bubba and the crew to grill up some romaine while I whipped up a dressing with everything in the fridge. This has become a favorite of Bubba and the crew, when we grill steaks, chops, fish or whatever. Try this with my Tupelo Honey-Pecan Pork Chops
We do a lot of grilling in the summer so that the bus or house doesn't heat up, considering that it is always super hot no matter where we are a the time. Between Texas and Arizona and all parts we really don't get any relief from the heat, so grillin' and chillin' is what we do best.


  • 2 romaine hearts, halved lengthwise
  • 3 tablespoons olive oil
  • 3 tablespoons buttermilk
  • 3 tablespoons plain Greek yogurt
  • 4 teaspoons minced fresh chives
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • dash of sea salt
  • dash of white pepper
  • 1/4 cup shredded Parmesan or Romano cheese
  • 4 strips bacon, cooked and crumbled


  1. Brush romaine halves with olive oil. Grill romaine, uncovered, over medium-high heat 3 to 4 minutes on each side or until leaves begin to wilt and color, turning once.
  2. Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, sea salt and white pepper until blended, drizzle over cut side of the romaine. Top with cheese and bacon.