Grilled Wedge Salad with Smoky Ranch Dressing

1⁄3 cup mayonnaise

1⁄3 cup buttermilk

1 tablespoon rice vinegar, or to taste

1 teaspoon minced canned chipotle chile in adobo

½ teaspoon freshly and finely grated lime zest

1 tablespoon fresh lime juice

Coarse salt (sea or kosher) and freshly ground black pepper

3 tablespoons chopped fresh cilantro leaves, or dill

1 head iceberg lettuce, cut into quarters through the core

Extra virgin olive oil, for brushing

¼ cup chopped smoked almonds

Instructions: Make the dressing: Place the mayonnaise in a mixing bowl and whisk in the buttermilk, vinegar, chipotle chile, and lime zest and juice. Add salt and pepper to taste. The dressing should be highly seasoned. Stir in the cilantro just before dressing the salad.

Just before serving, set up your grill for direct grilling and heat to high. If enhancing the charcoal fire, add the wood chunks or chips to the coals; if enhancing a gas fire, place the chunks or chips on your grill’s smoker box or place chunks under the grate directly over one or more burners. Brush or scrape the grill grate clean and oil it well.

Lightly brush the cut sides of the lettuce with olive oil. Arrange the wedges on the grill grate, cut sides down, running on a diagonal to the bars of the grate. Grill until lightly singed, 1 to 2 minutes, giving each wedge a quarter turn after 30 to 60 seconds to lay on a crosshatch of grill marks. Grill the other side the same way. Work quickly so the lettuce remains raw and crunchy in the center.

Transfer the lettuce wedges to a platter or plates. Spoon the dressing over them and sprinkle with the chopped almonds. If you like a hot-cold salad, serve at once. Otherwise, dress and serve within 2 hours of grilling.

Makes 4 servings

From “How to Grill Vegetables” by Steven Raichlen