GRILLED LITTLE GEMS WITH CHERRY TOMATOES, NECTARINES, AND CREAMY DILL DRESSING RECIPE

Grilled Little Gems with Cherry Tomatoes, Nectarines, and Creamy Dill Dressing Recipe image

Provided by Marnie Hanel

Yield 4 servings

Number Of Ingredients 21

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1/2 cup buttermilk
1/4 cup mayonnaise, preferably Best Foods or Hellmann's
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 garlic cloves
1/4 cup chopped fresh dill (see headnote)
3 green onions, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 pint cherry tomatoes
2 ears of corn
1 large nectarine
6 heads Little Gem lettuce
Olive oil
Fine sea salt and freshly ground pepper
12-inch cast-iron skillet
Barbecue tongs
Cutting board
Silicone brush
Serving platter
Salad tongs

Steps:

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