Side: Grilled Lettuce
Source of Recipe
From "See You On Sunday" by Sam Sifton
"Lettuces of all sorts do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. Mustard and mayonnaise serve as emulsifiers for the dressing here, while anchovies, garlic, and vinegar provide a welcome kick. Make sure to paint the dressing onto the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within."
List of Ingredients
For the dressing:
◦ 1 clove garlic, peeled and minced
◦ 6 anchovy fillets, rinsed and minced
◦ 2 teaspoons mayonnaise
◦ 2 teaspoons Dijon mustard
◦ ½ cup extra-virgin olive oil
◦ 2 tablespoons cider vinegar
◦ Kosher salt and freshly ground black pepper
For the salad:
◦ 2 tablespoons extra-virgin olive oil
◦ 2 heads lettuce, tops and bottoms trimmed and the heads cut lengthwise into quarters
◦ ½ cup grated Parmesan cheese
Build a fire in your grill, leaving one side free of coals. When the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all the burners to high, lower the cover, and heat for 15 minutes, then turn the burners to medium.)
Meanwhile, make the dressing. Put the minced garlic into a bowl and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and mustard and whisk. Add the oil, whisking all the while, then the vinegar. Season to taste with salt and pepper. Set aside.
Make the salad. Drizzle the oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until lightly golden, then remove to the cool side of the grill. Using a pastry brush if you have one or a small spoon if you do not, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with the cheese and cover the grill for 1 to 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove the lettuce to a platter and serve.