Grilled Romaine Salad with Caesar
SERVES 4 | FINISH IN 15 MINUTES
1 head of Romaine Lettuce
1 Lemon, sliced into rounds
Neutral high heat oil
Salt and Pepper to taste
1/2 c. Crispy, Salted Chickpeas
1/2 c. Cherry Tomatoes, halved
Green Garden Plant-Based Caesar Dressing
- Wash romaine and pat dry. Heat grill to medium.
- Slice the head of romaine in quarters lengthwise. Do not slice off the bottom – this keeps the leaves intact. Brush each quarter liberally with oil and season with salt and pepper. Slice lemon and brush with oil.
- Transfer romaine and lemons to the grill. Cook for a few minutes on each side, until crispy and browned.
- Transfer to serving platter and garnish with crispy chickpeas (or croutons), tomatoes and caesar dressing.