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

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


Ingredient Checklist


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.

  • 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; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 6 mg cholesterol; 265 mg sodium. 370 mg potassium; 6 g carbohydrates; 3 g fiber; 3 g sugar; 2 g protein; 0 g trans fatty acid; 12752 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 194 mcg folate; 0 mcg vitamin b12; 65 mg calcium; 2 mg iron;

Reviews (1)

Rating: Unrated
Grill on high heat to leave a better char.