This grilled Romaine Caesar salad is all you are going to want to eat this summer. Tender leaves yet still with some crunch, zesty vegan tahini Caesar dressing, toasted breadcrumbs and a good squeeze of lemon juice... a must-try! It will turn anyone into a salad lover!
Slice the hearts of Romaine in half lenghtwise while keeping the core intact. Brush a little olive oil on each side. Warm up the grill or the grill pan and brush some more oil over if necessary. Grill the halved romaine on medium-high heat for about 2-3 minutes on each side or until grilled to your liking.
Meanwhile, warm up about 1 tablespoon of olive oil in a small pan, and add the breadcrumbs with a pinch of salt. Toast on medium-high heat while stirring often until the breadcrumbs are golden brown. Remove from the heat and let them cool down until ready to serve.
When the Romaine is grilled to your liking, transfer to a serving plate, drizzle some of the dressing over, add some tomatoes, sprinkle the toasted breadcrumbs and some chives and serve with a side of lemon wedges. Enjoy!
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Notes
Make sure the grill is very hot before you add the romaine; this will ensure you create some nice charred lines.
Use your tongs to press on the romaine to help grill more evenly and create darker lines.
Change things up and grill some radicchio alongside the romaine!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.