We grill these tender, crunchy, irresistible mini romaines on the campfire, then smother them in dilly dressing, as one should. If you can’t find Little Gems, use romaine hearts; they’re a fine substitute, if somewhat less endearing. If dill’s eluding you but your windowsill herb garden’s basil plant is out of control, swap the two to make a summery buttermilk basil ranch.

　　

Ingredients

4 servings

　　

Creamy Dill Dressing:

1/2 cup buttermilk

　　1/4 cup mayonnaise, preferably Best Foods or Hellmann’s

　　1 tablespoon Dijon mustard

　　1 tablespoon fresh lemon juice

　　2 garlic cloves

　　1/4 cup chopped fresh dill (see headnote)

　　3 green onions, coarsely chopped

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground pepper

　　

Salad:

1/2 pint cherry tomatoes

　　2 ears of corn

　　1 large nectarine

　　6 heads Little Gem lettuce

　　Olive oil

　　Fine sea salt and freshly ground pepper

　　

In the Backpack:

12-inch cast-iron skillet

　　Barbecue tongs

　　Cutting board

　　Silicone brush

　　Serving platter

　　Salad tongs

　　

At Home:

Step 1

To make the dressing: In a food processor, combine the buttermilk, mayonnaise, mustard, lemon juice, garlic, dill, green onions, salt, and pepper and pulse until the dressing is smooth. Transfer to a tall 8-ounce Mason jar and refrigerate.

　　

At the Campout:

Step 2

Prepare a campfire and fit it with a grill grate. Remove the dressing from the cooler and let it come to room temperature.

　　

Step 3

To make the salad: Once the flames die down, heat a 12-inch cast-iron skillet on the grate until hot but not smoking and roast the cherry tomatoes until blistered, about 3 minutes. Remove the tomatoes from the heat and grill the corn directly on the campfire grate, then cut the kernels from the cobs. Halve the nectarine and lightly grill it cut-side down on the campfire grate, then cut each half into 8 slices (for 16 slices total).

　　

Step 4

Cut the lettuces in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt and pepper. Grill on the campfire grate until soft and slightly singed, about 3 minutes per side. Plate the lettuce halves on a platter and drizzle with the dressing (give it a good shake first). Sprinkle the corn, tomatoes, and nectarine slices evenly over the top and serve with extra dressing on the side.

　　Recipe excerpted with permission from The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars © 2018 by Marnie Hanel and Jen Stevenson. Published by Artisan Books.Buy the full book from Amazon.