Charred Romaine with Tahina
Posted: | Categories: Recipes | Tags:salad sides
Charred Romaine with Tahina
Melissa Ben-Ishay
Savory Recipes
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
- 2 romaine hearts, halved
- 3 tablespoons avocado oil
- Salt and pepper, to taste
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- ½ cup tahini (my recommendation)
- Juice of 3 lemons (a little more than ½ cup)
- 3 garlic cloves
- 1 teaspoon salt
Directions
Heat a grill pan over medium heat for 5-10 minutes.
- Drizzle the romaine with avocado oil and season with salt and pepper.
- 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.
- 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.
- Stir in the lemon juice, garlic, and salt to combine. Taste and adjust seasonings as needed.
- Drizzle the romaine with the tahina. Serve with an egg on top, with marinated chicken, crispy tofu, or whatever other protein you love.
