Smoky and Carmelized Greens

Usually, when I feel called to test a recipe I just can’t stop thinking about it.  This grilled romaine caesar salad was just the same.  The funny thing is I had never really tasted this salad before, but could not stop craving it.  So here we are, now I’ve made this salad a few times and have enjoyed each bite.

Grilling the lettuce creates a fabulous caramelized and smoky flavor, while the inside is still cool and crisp.  Also, there is something that feels so rebellious about tossing a large piece of lettuce on a grill!  Cheap thrills 😉

Please note to make this Quick Vegan Caesar Dressing before for the full experience, which is a cinch and ready in 8 minutes.  Dinner is served.

Grilled Romaine Caesar Salad

 

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Prep time

1 min

Cook time

5 mins

Total time

6 mins

 

This recipe is more inspiration to eat your greens! The combination of the punchy dressing with crisp and unexpectedly smokey green is a glorious combination. Also, add a new trick up your sleeve for those summer BBQs!

Author: Bekah Rife

Category: Appetizer, Salad, Entree

Cuisine: Gluten-Free, Italian, Plant-Based, Vegan

Serves: 6 servings

Ingredients

• 3 large romaine hearts
• 1 tablespoon olive oil, or coconut oil or olive oil spray
• 1 lemon cut in half
• ½ teaspoon lemon zest
• Sea salt flakes and pepper
• 2 tablespoons chopped chives
• ½ cup crunchy chickpeas (optional)
• Quick Vegan Caesar Dressing

Instructions

1. Heat your BBQ, grill pan, or 1 burner on your gas stove to medium-high heat.
2. Cut the romaine hearts in half creating 6 halves. Brush or spray each half with oil.
3. Place the romaine hearts cut side down on the fire or grill pan for 1 minute. Rotate the romaine 90 degrees and grill for another 30 seconds.
4. Once all halves are grilled place them cut side up on a serving tray. Sprinkle lemon zest, the juice of ½ of a lemon, and a generous pinch of salt flakes and fresh cracked pepper atop. Drizzle the Caesar dressing over the greens.
5. Garnish with chopped chives and chickpeas if using. Cut the rest of the lemon in wedges and serve alongside the warm salad. Enjoy!

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