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