The Ultimate Grilled Summer Salad

• 2 heads lettuce (green leaf, red leaf, romaine, frisee, doesn't really matter)
• 1/4 cup sliced pickled radish
• 8 pickled garlic-scape tops (or other pickled vegetable of your choice)
• 2 tablespoons olive oil
• 3/4 cup buttermilk
• 3/4 cup sour cream
• 2 tablespoons chardonnay (or other white wine) vinegar
• 1/3 cup parsley, finely chopped
• 1/3 cup chives, finely chopped
• 1 tablespoon garlic scapes, sliced
• 2 tablespoons fresh oregano, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper

1. Heat a grill to high heat.
2. Split lettuce heads in half; try to do it in a way that keeps as many leaves on each side as you can.
3. Brush the split lettuce heads with olive oil and grill 2-3 minutes on each side.
4. Whisk dressing ingredients together in a medium bowl.
5. Top with pickled radishes and garlic scapes, then top with dressing (go easy on the dressing youll likely use about half of it, and the rest is good for a week after that).

green leaf, pickled radish, garlic, olive oil, buttermilk, sour cream, chardonnay, parsley, chives, garlic, fresh oregano, salt, black pepper

Taken from www.foodrepublic.com/recipes/grilled-summer-salad/ (may not work)