charred romaine

A simple but impressive salad that only requires a few ingredients.

Charred Romaine with Tahina Recipe

Adi and I went out to dinner the other night and we ordered a Caesar salad. The romaine was grilled and I was shocked by how much I loved it—of course I had to make it immediately! The grill marks add just the right amount of flavor and somehow the lettuce remains crunchy and refreshing. I can’t believe it took me this long to get on the charred lettuce wagon. I dressed mine with my classic tahina (which can also be found in my cookbook), but it would also be great with my vegan ranch or vegan Caesar. 

Ingredients for Charred Romaine with Tahina

  • 2 romaine hearts, halved

  • 3 tablespoons avocado oil

  • Salt and pepper, to taste

For the dressing

  • ½ cup tahini (my recommendation)

  • Juice of 3 lemons (a little more than ½ cup)

  • 3 garlic cloves

  • 1 teaspoon salt

How to Make Charred Romaine with Tahina

  1. Heat a grill pan over medium heat for 5-10 minutes. 

  2. Drizzle the romaine with avocado oil and season with salt and pepper. 

  3. Place the cut side down on the grill pan and cook for 3 minutes, until grill marks form on the romaine. Carefully remove the romaine from the grill pan with tongs.

  4. To make the dressing, whisk the tahina and ½ cup cold water together in a small bowl until it’s smooth and pourable. It’ll get thick, then thin again, eventually reaching a perfectly smooth consistency.

  5. Stir in the lemon juice, garlic, and salt to combine. Taste and adjust seasonings as needed.

  6. Drizzle the romaine with the tahina. Serve with an egg on top, with marinated chicken, crispy tofu, or whatever other protein you love. 

What You’ll Need

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