This Grilled Romaine Salad is made with charred lettuce and a creamy vegan Caesar dressing. Grilling lettuce is the perfect way to transform ordinary Romaine lettuce that makes it crunchy on the outside and and tender on the inside. A must for summer barbecues and picnics. Gluten-free, low carb, dairy-free, keto, and easily paleo and Whole30 compliant.
Heat an outdoor grill or indoor grill pan to medium. Gently place the lettuce cut side down. Grill for 3-4 minutes on each side until charred. Be sure to push the lettuce down with tongs to ensure that they get a nice char. Add lemon slices to the grill when you flip the lettuce for a couple of minutes.
Add all the dressing ingredients minus the water into a food processor. Process / blitz until smooth. Add 1-2 tbsp water, only as needed to thin it out to desired consistency.
Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.