Ingredients
1 bunch radishes, trimmed and quartered
1 shallot, thinly sliced
1/2 cup plus 2 tablespoons red-wine vinegar
2 tablespoons sugar
Coarse salt and freshly ground pepper
1/2 cup low-fat buttermilk
1/4 cup plus 2 tablespoons sour cream
1 large head romaine lettuce, halved lengthwise
1 tablespoon vegetable oil, for brushing
Preparation
Place radishes and shallot in a small bowl. Bring 2/3 cups of water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.
