GRILLED ROMAINE

GRILLED ROMAINE
4.3
(3)

One for a winter day! Grilled Romaine with the most fabulous “Buttermylk” dressing that’s super simple, 100% plant-based and unexpected. It’s way better than traditional buttermilk dressing and there’s no dairy. This meal is impressive AND you can whip it up in 15 minutes (if you work fast!). I also like a side of grilled red cabbage to make it an even heartier meal. Garnish with spicy pumpkin seeds, hemp seeds, freshly ground black pepper and a pretty fan of watermelon radish. #dinnergoals challenge met!

Dressing

½ cup Kite Hill almond-based plain yogurt
1 TBL olive oil
1 tsp mellow white miso paste (I used Miso Master)
Juice of half a lemon
Salt & Pepper
A dash of garlic powder

Add the ingredients to a bowl and whisk together.

Salad

3 tablespoons extra-virgin olive oil
2 heads romaine lettuce                                                               1/2 head of small red cabbage, quartered                                    Garnish options:

sliced watermelon radish

SuperSeedz Kind of Spicy Pumpkin Seeds

hemp seeds

Preheat the grill pan or outdoor grill over high heat. To test the grill pan, drop a little water on the pan. When you hear a sizzle, its ready. Heat an outdoor gas grill on high for 15 minutes with the lid closed, and then lower to medium heat.

Brush or drizzle olive oil over the halved heads of romaine and the purple cabbage, if using.

Grill the flat side of the romaine for about 30 seconds on each side, or until they are lightly golden, then flip over and grill for a quick 15 seconds. The cabbage can tolerate longer heat. Grill each side for 2 to 3 minutes, or until grilled to your liking. I like some golden brown.

Transfer the romaine and cabbage to a platter, drizzle with the dressing and garnish with rainbow radish, pumpkin seeds, and hemp seeds.

 

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