We grill these tender, crunchy, irresistible mini romaines on the campfire, then smother them in dilly dressing, as one should. If you can’t find Little Gems, use romaine hearts; they’re a fine substitute, if somewhat less endearing. If dill’s eluding you but your windowsill herb garden’s basil plant is out of control, swap the two to make a summery buttermilk basil ranch.
Recipe information
Yield
4 servings
Ingredients
Creamy Dill Dressing:
Salad:
In the Backpack:
Preparation
At Home:
Step 1
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.
At the Campout:
Step 2
Prepare a campfire and fit it with a grill grate. Remove the dressing from the cooler and let it come to room temperature.
Step 3
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).
Step 4
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.
