Charred Romaine Salad With Pickled Radishes Recipe

Name: Charred Romaine Salad With Pickled Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head romaine lettuce; 1 tablespoon vegetable oil; ¼ cup buttermilk; ¼ cup sour cream; 1 tablespoon red wine vinegar; salt and pepper; 1 bunch radish; 1 shallot; ⅔ cup water; ½ cup red wine vinegar; 2 tablespoons sugar; 2 teaspoons salt

Servings: persons

1 large head romaine lettuce
1 tablespoon vegetable oil
¼ cup buttermilk
¼ cup sour cream
1 tablespoon red wine vinegar
salt and pepper
1 bunch radish
1 shallot
⅔ cup water
½ cup red wine vinegar
2 tablespoons sugar
2 teaspoons salt

1
Start with radishes.
2
After washing and trimming leaves/tails, slice very thin.
3
Slice shallots thin and put radishes and shallots in a bowl.
4
In a small saucepan stir together water, vinegar, sugar and salt.
5
Heat until boils then remove from heat.
6
Put vinegar mixture into bowl with radishes and shallots.
7
Stir and set in fridge until ready to use.
8
For the dressing, mix together buttermilk, sour cream, 1 Tbsp vinegar, and season with salt and pepper.
9
Rinse lettuce.
10
Cut head into half lengthwise.
11
Brush with vegetable oil.
12
Grill for about 2 minutes on each side.
13
Remove radishes from fridges and drain liquid from the bowl.
14
Rough chop the lettuce and spread on a platter.
15
Top with radish mixture and drizzle dressing over top.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large head romaine lettuce, 1 tablespoon vegetable oil, ¼ cup buttermilk, ¼ cup sour cream, and more.

Yes, Charred Romaine Salad With Pickled Radishes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Romaine Salad With Pickled Radishes

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