Recipes

Grilled Romaine Vegan Caesar Wedges

Google+ Pinterest LinkedIn Tumblr

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio

Serves 6

How do you make lettuce exciting? Well, let us tell you—grill it! The texture of grilled lettuce goes perfectly with this rich, tangy, versatile, Caesar-like dressing. If you don’t have an outdoor grill, this can just as easily be made on a cast-iron grill pan over the stove.

Ingredients:

  • 2 slices whole-grain bread
  • ½ garlic clove
  • Extra-virgin olive oil, for drizzling
  • 3 heads romaine lettuce
  • 2 radishes, sliced paper-thin
  • 2 tablespoons chopped chives
  • 2 teaspoons capers, drained
  • 2 tablespoons hemp seeds
  • Sea salt and freshly ground black pepper
  • Lemon wedges, for serving
  • ¼ cup microgreens (optional)
  • Pinches of red pepper flakes (optional)

Dressing

  • ½ cup raw cashews
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons capers, drained
  • ½ cup water
  • Freshly ground black pepper

Directions:

  1. Preheat the oven to 350°F. Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes. Toss the bread cubes with a drizzle of olive oil and bake until crispy, 10 to 15 minutes.
  2. Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.
  3. Preheat a grill or grill pan to high. Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper. Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more.
  4. Assemble the salads with the grilled romaine and a drizzle of the dressing. Top with the radishes, chives, capers, and croutons. Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using. Serve with the lemon wedges and the remaining dressing on the side.
Jeanine Donofrio

Jeanine Donofrio is the author of The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking and Love & Lemons Meal Record & Market List. “Happiness itself is tossed into every bowl,” The New York Times said of her first cookbook, while Bon Appétit hailed it as “the most beautiful cookbook we’ve ever seen.” Jeanine has been featured in People, O:The Oprah Magazine, Self, Shape, Mind Body Green, Design*Sponge, Redbook, Food52, Refinery29, and many more. As author of the popular Love and Lemons blog, she partners with leading brands, including Whole Foods and KitchenAid. She and her husband, Jack, cook and photograph from their home in Chicago while their two Shiba pups help clean up the kale stems that fall on the kitchen floor.

Comments are closed.