We put all sorts of greens on the grill these days, including romaine lettuce, so why not iceberg? Putting it in the freezer for 10 minutes keeps it crisp on the grill, but don't keep it in longer than 10 minutes or it may sog out. If you make the dressing ahead of time, it will thicken up; thin it with a bit more water. If you have salted peanuts on hand, chop some and toss them on top of the dressed wedges.
Recipe courtesy of Cooking Channel
Total:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 large head iceberg lettuce (about 1 1/2 pounds)
  • 3 tablespoons yellow miso
  • 3 tablespoons chunky peanut butter
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon grated fresh ginger

Directions

Preheat the grill to medium-high. Pull off and discard any wilted dark green outer lettuce leaves. Cut the head into 6 wedges through the core and put in the freezer for 10 minutes. Whisk the miso, peanut butter, vinegar and ginger together in a small bowl. Whisk in enough warm water to make the dressing pourable, about 4 tablespoons. Set aside. Grill the wedges until just charred, about 2 minutes on each cut side. Transfer to a platter and drizzle with some of the miso dressing. 

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