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Grilled Romaine Salad with Egg-Free Caesar Dressing

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5 from 12 reviews

  • Author: Living the Gourmet
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


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)


  1. 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.
  2. 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.
  3. 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!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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