Grilled Little Gem Salad with Pita Croutons
Alex Lau
Yes—you can grill lettuce. And it’s worth it.
Recipe information
Yield
4 Servings
Ingredients
8 heads Little Gem lettuce (about 1½ lbs.), halved lengthwise
6 tablespoons olive oil, divided, plus more for grill
Kosher salt, freshly ground pepper
2 pocket pitas, split along the seam
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
1 small shallot, finely chopped
1 teaspoon Dijon mustard
1 cup Sun Gold tomatoes, halved
½ cup whole flat-leaf parsley leaves
2 ounces ricotta salata, crumbled
Preparation
Step 1
Prepare grill for medium heat and lightly oil grates. Toss lettuce with 2 Tbsp. olive oil in a large bowl and season with salt and pepper. Brush pita with 2 Tbsp. olive oil.
Step 2
Grill lettuce, turning once, until outside of lettuce is lightly charred but inside is still firm, about 2 minutes per side; let cool, then separate leaves. Meanwhile, grill pita until crisp, about 1 minute per side. Let cool, then break into bite-size pieces.
Step 3
Whisk together vinegar, tarragon, shallot, mustard, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add lettuce, tomatoes, parsley, ricotta salata, and pita, and toss to combine.
Step 4
DO AHEAD: Dressing can be made up to 1 day ahead.
