Grilled Little Gems With Cherry Tomatoes, Nectarines, And Creamy Dill Dressing

1. 1

   To make the dressing: In a food processor, combine the buttermilk, mayonnaise, mustard, lemon juice, garlic, dill, green onions, salt, and pepper and pulse until the dressing is smooth. Transfer to a tall 8-ounce Mason jar and refrigerate.

2. 2

   Prepare a campfire and fit it with a grill grate. Remove the dressing from the cooler and let it come to room temperature.

3. 3

   To make the salad: Once the flames die down, heat a 12-inch cast-iron skillet on the grate until hot but not smoking and roast the cherry tomatoes until blistered, about 3 minutes. Remove the tomatoes from the heat and grill the corn directly on the campfire grate, then cut the kernels from the cobs. Halve the nectarine and lightly grill it cut-side down on the campfire grate, then cut each half into 8 slices (for 16 slices total).

4. 4

   Cut the lettuces in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt and pepper. Grill on the campfire grate until soft and slightly singed, about 3 minutes per side. Plate the lettuce halves on a platter and drizzle with the dressing (give it a good shake first). Sprinkle the corn, tomatoes, and nectarine slices evenly over the top and serve with extra dressing on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.