Romaine Holiday
This salad is a ridiculously simple and refreshing opener for any meal
Whether you’re entertaining a royal gone rogue or family and friends in the backyard.
The gently wilted romaine sprinkled with balsamic vinegar is topped with toasted sunflower seeds and pine nuts, which especially contribute a nice textural contrast to get your meal off to a memorable start.
Ingredients
- 1 head romaine lettuce, well washed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons sunflower seeds, lightly
- toasted *(see toasting directions)
- 2 teaspoons pine nuts, lightly toasted
- *(see toasting directions)
- Salt and freshly ground black pepper
Directions
- Heat the grill to medium-high.
- Carve the romaine lettuce in half lengthwise. Leave the stem on, to hold the leaves together. Rub the lettuce halves all over with the olive oil.
- Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
- Divide between two serving plates; sprinkle with the balsamic vinegar, then with the toasted sunflower seeds and pine nuts. Salt and pepper the lettuce to taste, and serve.
From the book Grilling Vegan Style, by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. Photo by Amy Beadle Roth.