Grilled Little Gems with Creamy Tarragon Dressing

Updated: September 23, 2025

Prep Time: 20 minutes

Difficulty: Easy

Ingredients

For the Creamy Tarragon Dressing

• 1 cup (240g) full-fat Greek yogurt (preferably 0% fat-free or 2% fat for richness)

• ½ cup (25g) fresh tarragon leaves, finely chopped (ensure no stems; use tender tops)

• 1 small garlic clove, grated (via microplane for smoothness)

• 1 small lemon (zest + 1 tablespoon fresh lemon juice)

• ½ teaspoon Kosher salt (adjust to taste; e.g., Diamond Crystal)

• 1 tablespoon (15g) raw honey (or maple syrup for vegan option)

• 1 tablespoon (15g) Dijon mustard (whole-grain adds depth, if preferred)

• 10–12 fresh-cracked black pepper corns (or ¼ teaspoon ground pepper)

For the Grilled Salad

• 4–6 heads Little Gem lettuce (200–300g total; each ~50g)

• 2 tablespoons canola or safflower oil (for grilling; avoids overpowering flavor)

• ½ teaspoon Kosher salt (for lettuce seasoning)

• Garnishes:

• 2 tablespoons finely sliced chives (freshly cut, not dried)

• 1 tablespoon extra virgin olive oil (for drizzling)

• 2 tablespoons grated Pecorino Romano (sheep’s milk cheese; aged variety recommended)

• ½ teaspoon flaky sea salt (e.g., Maldon)

• Freshly cracked black pepper (generous grind)

Preparation

Step 1: Make the Creamy Tarragon Dressing

1. In a medium bowl, combine all dressing ingredients: Greek yogurt, chopped tarragon, grated garlic, lemon zest, lemon juice, honey, Dijon mustard, salt, and black pepper.

2. Whisk by hand for 1–2 minutes (or use an electric mixer on low speed) until the mixture is silky smooth and all components are fully incorporated.

3. Tip: For advanced texture, strain the dressing through a fine sieve to remove any gritty garlic pieces (optional but recommended for a polished finish).

4. Cover and refrigerate for up to 24 hours (allow to rest at room temperature for 10 minutes before serving to restore creaminess).

Step 2: Grill the Little Gem Lettuce

1. Preheat grill: Heat a gas or charcoal grill to high (450°F/230°C) for direct cooking. Clean grates thoroughly with a wire brush to prevent sticking.

2. Prepare lettuce: Wash lettuce heads under cold water, then pat dry with a clean towel. Cut each head in half lengthwise (create 2 flat, equal halves; ~2–3cm thick).

3. Grill: Brush cut surfaces of lettuce halves with canola oil, then sprinkle with Kosher salt. Place cut-side down on the hot grill grates. Close the lid and cook undisturbed for 4–5 minutes until edges are deeply charred and lettuce softens slightly (avoid overcooking to retain structural integrity).

4. Flip and finish: Use tongs to carefully flip the lettuce halves, grilling another 1–2 minutes for even charring. Remove from heat and set aside.

Step 3: Assemble and Serve

1. In a shallow serving bowl (20cm diameter), spoon 2–3 tablespoons of dressing and spread to coat the base. Thin with 1–2 teaspoons olive oil if too thick.

2. Arrange grilled lettuce halves cut-side up on top of the dressing.

3. Drizzle additional dressing over the lettuce, then finish with a light olive oil glug, chives, Pecorino, flaky salt, and freshly cracked pepper.

4. Serve immediately for the best texture contrast: crispy-grilled edges + creamy dressing + fresh herbs.

Reader Reviews

• Clarification: “Little Gem” is a hybrid of romaine and butterhead, not baby romaine—crisp yet tender, ideal for grilling.

• Positive Test: “Surprisingly good! Used farm-fresh baby Gems and garden tarragon. No pecorino, but textures/flavors balanced beautifully. My carnivore son loved it despite initial mockery.”

• Dressing Versatility: “This dressing is versatile—adds magic to veggies, tofu, or even scrambled eggs!”

• Dairy Alternative: “Coconut yogurt failed for creaminess; stick to Greek yogurt for silkiness.”

• Tarragon Adjustment: “Reduce tarragon by half to avoid overpowering—flavors shine brighter!”

• Indoor Adaptation: “Grilled indoors in a cast-iron pan during rain—worked perfectly with seared ahi tuna.”

Pairing Suggestions: Serve with grilled proteins (chicken, salmon, ahi tuna) or roasted vegetables. The dressing’s tangy-sweet profile also pairs with crispy roasted potatoes or soft-boiled eggs. Enjoy!