Charred iceberg salad with buttermilk and chive dressing

For a delicious barbecue side, dress crunchy iceberg lettuce with a creamy buttermilk and chive dressing.

Heat a barbecue grill or chargrill on medium-high. Cook the lettuce wedges for 2 mins each side until charred. Place on a serving platter.
Whisk the buttermilk, yoghurt, vinegar, garlic and half the chives in a small bowl. Drizzle the lettuce with the dressing. Sprinkle with the hazelnuts and remaining chives to serve.

Source

1 iceberg lettuce, cut into 6 wedges

1/3 cup buttermilk

1/4 cup Greek-style yoghurt

1 tbsp white wine vinegar

1/2 garlic clove, crushed

2 tbsp chives, chopped

1/4 cup chopped hazelnuts, toasted

Mixing Bowl Set

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