Serves 4.
Note: You will need 4 to 6 metal or bamboo skewers. From "Weber's New American Barbecue," by Jamie Purviance.
• 1/4 c. buttermilk
• 3 tbsp. sour cream
• 1 tbsp. fresh lemon juice
• Kosher salt
• 1/4 tsp. freshly ground black pepper
• 12 oz. yellow cherry tomatoes
• Extra-virgin olive oil
• 1 medium head iceberg lettuce, outer leaves removed, cut through the core into quarters
• 12 baguette slices, each about 1/2-inch thick
• 4 oz. crumbled blue cheese
• 2 green onions (white and light green parts only), thinly sliced
Directions
If using bamboo skewers, soak them in water for at least 30 minutes.
To make the dressing: In a bowl, whisk together the buttermilk, sour cream, lemon juice, 1/4 teaspoon salt and black pepper until smooth.
Prepare the grill for direct cooking over medium heat (350 to 450 degrees).
Thread the tomatoes onto skewers, lightly brush with oil, and season with 1/8 teaspoon salt.
Brush the cut sides of the lettuce quarters with oil, and brush the baguette slices on both sides with oil.
Grill the tomato skewers and lettuce quarters over direct medium heat, with the lid closed, until charred, about 4 minutes, turning the tomatoes as needed and the lettuce once to char on the other cut side. During the last minute of grilling time, toast the baguette slices over direct heat, turning once.
Place the lettuce quarters on individual plates and arrange equal amounts of the tomatoes, blue cheese, and green onions around and over the lettuce. Pour as much dressing as you like over each salad and serve with the toasted baguette slices.
Nutrition information per serving:
Calories310Fat19 gSodium510 mg
Carbohydrates24 gSaturated fat8 gTotal sugars7 g
Protein12 gCholesterol30 mgDietary fiber3 g
Exchanges per serving: 2 vegetable, 1 starch, 1 high-fat protein, 2 fat.
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