- 1 cup buttermilk
- 1/2 cup creme fraiche or fresh yogurt
- 1/2 cup mayonnaise
- 3 tbsp chives, minced
- 1 tbsp lemon juice, fresh
- 1/2 tbsp lemon zest, finely chopped
- 4 heads butter lettuce, halved
- 1/4 tsp salt
- Vegetable oil, for grill
- Salt and pepper
In a medium bowl, whisk the buttermilk, crème fraîche, mayonnaise, chives, lemon juice, and lemon zest. Season to taste with salt and pepper. The dressing may be made up to 1 day ahead and kept refrigerated.
Prepare a gas or charcoal grill fire for direct cooking over medium-high heat. Lightly oil the grill grates. Lightly season the lettuce with 1/4 teaspoon salt. Grill cut side down until wilted, lightly charred, and the cores are crisp-tender, 2 to 3 minutes.
Transfer the grilled lettuce to a serving platter and drizzle with the dressing. Lightly sprinkle the lettuce with salt and pepper and serve.