Grilled Little Gem Salad with Pita Croutons

dijon grill barbecue lettuce mustard parsley pita ricotta salad shallot summer tarragon tomato

Dawn Perry

4 Servings

Source

Ingredients

8 heads Little Gem lettuce (about 1½ lbs.), halved lengthwise

6 tablespoons olive oil, divided, plus more for grill

Kosher salt, freshly ground pepper

2 pocket pitas, split along the seam

3 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon

1 small shallot, finely chopped

1 teaspoon Dijon mustard

1 cup Sun Gold tomatoes, halved

½ cup whole flat-leaf parsley leaves

2 ounces ricotta salata, crumbled

Method

Prepare grill for medium heat and lightly oil grates. Toss lettuce with 2 Tbsp. olive oil in a large bowl and season with salt and pepper. Brush pita with 2 Tbsp. olive oil.

Grill lettuce, turning once, until outside of lettuce is lightly charred but inside is still firm, about 2 minutes per side; let cool, then separate leaves. Meanwhile, grill pita until crisp, about 1 minute per side. Let cool, then break into bite-size pieces.

Whisk together vinegar, tarragon, shallot, mustard, and remaining 2 Tbsp. oil in a large bowl; season with salt and pepper. Add lettuce, tomatoes, parsley, ricotta salata, and pita, and toss to combine.

DO AHEAD: Dressing can be made up to 1 day ahead.