Grilled Romaine Salad
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.
Ingredients
- 2 Romaine lettuce hearts
- 1-2 tsp avocado oil or olive oil
- 1/2 tsp fine sea salt to taste
- 1/3 cup crumbled vegan feta , we like Violife. You can sub with regular feta if not dairy-free or omit for paleo and Whole30.
- ½ lemon , sliced into rounds
For the Dressing
- ½ cup vegan greek-style yogurt , we like KiteHill, Forager or Culina (paleo + Whole30). Regular Greek yogurt works too if not dairy-free.
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp Dijon mustard , or Wholegrain mustard
- 1 tbsp chopped fresh mint leaves
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fine sea salt to taste
- cracked black pepper to taste
- 1-2 tbsp water , only as needed to thin out to desired consistency
Instructions
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Cut the romaine lettuce heads in half lengthwise so you have 4 pieces. Brush each with the olive oil on both sides and a sprinkle of salt.
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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.
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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.
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Transfer grilled romaine onto a plate and drizzle with some dressing. Sprinkle with some crumbled feta and gluten-free croutons / crushed crackers, if desired..
Recipe Notes
Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.