Grilled Romaine Wedges with Creamy French Chèvre Dressing

Appetizers, Lunch
By Alexandra Shytsman at The New Baguette
Serves 4 as a side dish

Briefly cooking Romaine lettuce over high heat – whether on a grill or in a skillet – brings out its sweetness and imparts an irresistible smoky aroma. The creamy, tangy French goat cheese dressing balances the flavor of the lettuce perfectly. This unique salad is a great accompaniment to anything grilled, from seafood to burgers to steaks.



For the dressing:

  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • 2 ounces Chèvre frais, plus more for garnishing
  • 1 tablespoon freshly squeezed lemon juice
  • Freshly ground black pepper, to taste

For the romaine and assembly:

  • About 1 tablespoon canola or other high-temperature cooking oil
  • 1 large head of Romaine lettuce, quartered lengthwise, cleaned thoroughly, and patted dry (See Note)
  • 3 tablespoons roasted unsalted sunflower seeds
  • 2 tablespoons finely diced red onion
  • A handful of fresh dill leaves



  1. In a blender or food processor, combine the buttermilk, mayonnaise, chèvre, lemon juice, and pepper. Blend until smooth. Taste and adjust seasonings, if needed. (You may also mix the dressing by hand for a chunkier texture).
  2. Heat a grill pan over high heat (you may also use an outdoor grill or a regular non-stick skillet). Lightly drizzle the cut sides of the lettuce with oil and place cut-side down on the pan, gently pressing down (if the lettuce doesn’t all fit, cook it in 2 batches). Cook for 1-2 minutes, until nicely browned, then flip and cook for another minute. Transfer to a serving platter and lightly drizzle with the dressing. Garnish with the sunflower seeds, red onion, dill, and extra chèvre and serve immediately with the extra dressing on the side.



Don’t stress about having perfectly sliced wedges. If any leaves become detached when you slice the Romaine, simply cook them up alongside the wedges.