Grilled Romaine Salad with Egg-Free Caesar Dressing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Units
Scale
- 3 romaine hearts, halved
- 1/2 cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup garbanzo beans, grilled
- 1 teaspoon sumac
- salt & pepper to taste
- 1/2 cup grated Pecorino Romano
- 2 tablespoons toasted pine nuts
- 1 tablespoon capers, with juice
- Preferred oil for grilling
For the Egg-Free Caesar Dressing (Vegan Option Too)
- 1/4 cup tahini (tahina)
- 1/2 cup filtered water
- salt and pepper to taste
- juice of 1/2 lemon
- 1 bulb of roasted garlic butter
- 3-4 anchovy fillets (replace with 1 tablespoon capers with juice if you want a completely vegan option)
Instructions
- In a bullet blender (or bowl if using an emulsifier), combine all ingredients for the caesar dressing. Blend until creamy. If it's too thick, add more water, 1 tablespoon at a time until you reached your desired consistency. Refrigerate until ready to use.
- In a medium bowl, toss together garbanzo beans, salt, pepper, and sumac. On a griddle over medium-high heat, grill the garbanzo beans until a deep roasted colour is achieved. Set aside.
- While the griddle is still hot, par-grill the sliced onion. Finally, brush the romaine hearts with cooking oil (I like olive oil or avocado oil) and grill until deep grill marks have been achieved. Place on a serving platter, topped with cucumbers, onions, grilled garbanzo beans, pine nuts, capers, and grated cheese. Drizzle with Caesar dressing. Serve immediately!
