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

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.

Make the salad: Just before serving, set up your grill for direct grilling and heat to high. If enhancing a 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, 1-2 minutes, giving each wedge a quarter turn after 30-60 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