Serves 4
Time: 15 minutes to prep, 3 to 4 minutes on the grill
1⁄3 cup mayonnaise
1⁄3 cup buttermilk
1 tablespoon rice vinegar
1 teaspoon minced canned chipotles in adobo
1⁄2 teaspoon lime zest
1 tablespoon lime juice
3 tablespoons chopped cilantro or dill
1 head iceberg lettuce, cut into quarters through the core
1⁄4 cup chopped smoked almonds
Directions
In a small bowl, whisk the mayonnaise, buttermilk, vinegar, chipotle, and lime zest and juice. Salt and pepper to taste. Wait to stir in the cilantro until just before serving.
Set up your grill for high-heat, direct grilling. Scrape the grill grate clean and coat with vegetable oil.
Brush the cut sides with olive oil. Arrange the wedges cut sides down on the grill on a diagonal. 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 cut side, working quickly so the lettuce remains raw in the center.
Transfer the wedges to a platter, spoon over the dressing and sprinkle with almonds.
