Ingredients

• 1/2 cup / 100g sour cream
• 1/2 cup / 100g buttermilk
• 2 tablespoons extra virgin olive oil, plus more for grilling
• 2 teaspoons Champagne vinegar
• 1/2 teaspoon fine grain sea salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons minced chives, plus more for serving
• 1 tablespoon sriracha, curry paste, or salsa negra
• 1-2 medium heads of iceberg lettuce
• for serving: crunchy kale chips, toasted nuts

Directions

1. Combine the sour cream, buttermilk, olive oil, vinegar, salt, onion powder, garlic powder, chives, and sriracha in a jar. Stir until well combined.

2. Prep your grill by getting it nice and hot. Cut the iceberg lettuce into quarters through the core and stem - this way they hold together. Brush each wedge with a generous amount of olive oil, and get ready to put them on the grill. It will go fast, so don’t walk away. Quickly arrange the lettuce wedges cut side down across the hottest zones of your grill. Leave them there for 30-45 seconds, or long enough to take on some color. Then, quickly (and carefully) turn each wedge onto its second cut side, for another 30-45 seconds, remove quickly onto individual plates or a family-style platter.

3. Serve drizzled with the dressing and lots of crushed kale chips, toasted nuts (pine nuts and pistachios pictured here), and you can never have enough chives. You'll likely have plenty of leftover dressing, it keeps, refrigerated, for 4-5 days.