Grilling romaine lettuce gives is a subtle smokiness -- perfect for our piquillo pepper dressing.

Recipe by Emily B. Hall
Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
20 mins
Servings:
4
Yield:
2 cups dressing
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, combine peppers, sour cream, and lemon juice in a blender. Cover and blend until smooth and season to taste with salt and pepper. Cover and chill until ready to serve or up to 1 week.

    Advertisement
  • Place lettuce quarters on the rack of a covered grill directly over medium heat. Grill for 1 to 3 minutes or until charred and slightly wilted, turning occasionally. Drizzle dressing over grilled romaine and top with capers.

Nutrition Facts

53 calories; fat 3g; cholesterol 6mg; saturated fat 1g; carbohydrates 6g; mono fat 1g; insoluble fiber 3g; sugars 3g; protein 2g; vitamin a 12752.1IU; vitamin c 16.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 194.5mcg; sodium 265mg; potassium 370mg; calcium 64.5mg; iron 1.6mg.
Advertisement