Strawberry season is here

Strawberry season is here in North Carolina — albeit a little later than usual this year. If you're out picking and putting up this weekend, give Vivian's refreshing and simple salad a try.

Grilled Romaine with Strawberries &
Buttermilk Dressing

Serves 2-3 as a main course
Serves 4-6 as a side salad

Ingredients

1 head Romaine Lettuce
1/8 cup extra virgin olive oil
5 tsp salt, divided
1/4 cup Greek Yogurt
1/8 cup Buttermilk
2 tsp lemon juice
zest of one lemon
1/2 cup Strawberries, quartered
1/2 cup red rashes, thinly sliced
1 bunch scallions, thinly sliced

Directions

Slice romaine in half lengthwise, keeping core intact. Brush cut sides of romaine generously with olive oil. On a medium heat grill, place romaine halves flat side down over direct heat and allow to char 3-4 minutes. Remove and sprinkle each side with 1 tsp salt. Set aside

For the dressing:
In a small mixing bowl, whisk together greek yogurt, buttermilk, lemon juice and 2 tsp salt. Fold in scallions and lemon zest.

To assemble:
Cut core off the romaine and arrange romaine leaves on plate, spoon generous helping of dressing onto leaves. Arrange strawberries and radish overtop, season with a pinch of salt.

Photos by Baxter Miller