Salad of Grilled Little Gem Lettuce and Tomatoes with Scallion Cilantro Vinaigrette

Another item inspired by a trip to a taqueria. This time it was a plate of tacos, with the charred meat, lettuce, tomatoes, and green onions that led to this. I really like the surprise of grilled lettuce with the hot/cold contrast and the play of flavors the lettuce gains from the light charring from the grill. There are plenty of fun options that can be added to the salad listed to add interest as well. Having a spritzer for your oil makes this dish simpler, and keeps it lighter.

INGREDIENTS:

2-3 heads Little Gem lettuce, cut into 1½-inch wedges

2 cups cherry or grape tomatoes, or 3-4 medium tomatoes, ripe, the more colors the better

1 recipe Scallion Cilantro Vinaigrette (See recipe), kept cool until using

Oil as needed

Salt and Pepper to taste

Optional:

2 carrots, cut on a Ben-Riner or mandolin into very fine threads, placed in ice-water for 15 minutes

1 cup of grated Monterey jack or mozzarella cheese

½ cup pepitas

METHOD:

If using larger tomatoes, cut them into ½-inch wedges. Place tomatoes into a bowl and spritz them with oil and roll or toss gently to evenly coat.

Place lettuce wedges on a sheet pan and evenly and lightly coat the cut surfaces with oil.

Grill the tomatoes over a hot fire just long enough to char and blister in a few spots without allowing them to soften much, if at all. Remove from the grill and if using cherry tomatoes, cut the larger ones into bite-sized pieces. For wedges, start on the skin side of the tomatoes and then cook just long enough to mark the cut surfaces. Set aside.

Season the lettuce wedges, then grill them just long enough to char them here and there and to impart a bit of smokiness to them. The lettuce should collapse only a very little, if at all. Divide evenly amongst 4 plates, chilled if possible.

Scatter the tomatoes evenly over the lettuces. Stir the dressing well and spoon it over the salads, and if using any of the optional ingredients, scatter those over the salads. Season with a little salt and pepper and serve right away.

Chef’s Notes: You can oil the lettuce and tomatoes up to 30 minutes in advance and keep them in the refrigerator. If you are lucky, pretty fast with your hands, and the grill is hot enough, the vegetables will retain enough cold to truly contrast against the hot surfaces that have just been grilled.

Serves: 4

Source: Chef Andrew E Cohen