Romaine lettuce is pale green and stays firm when you give it a quick grill. The heat makes the leaves a little wilted and adds a smoky taste. Add toasted focaccia croutons and a smooth tahini dressing for a hearty fork‑and‑knife salad. It is vegan and provides about 23% of the daily iron you need.
Active time: 10 minutes | Total time: 20 minutes
Grilled Caesar Salad with Creamy Dressing
Ingredients
- 6 tablespoons tahini
- 1/4 cup hot water
- 1/4 cup lemon juice
- 1 1/2 teaspoons white miso
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon vegetarian Worcestershire sauce
- 1 small garlic clove, minced
- 1/2 teaspoon black pepper
- 2 large romaine hearts, cut lengthwise
- 2 thick slices red onion, cut into rounds
- 1 1/2 tablespoons olive oil
- 1 piece (6 oz) focaccia bread
Directions
1. Heat a grill to medium‑high. While it warms, whisk together tahini, hot water, lemon juice, miso, mustard, Worcestershire sauce, garlic, and pepper until the mixture is smooth. Add a little more water if the dressing is too thick.
2. Brush the romaine halves and onion rounds with olive oil. Put the onion on the grill, cover, and cook 3 minutes until one side is lightly charred. Flip and grill another 4 minutes until the onion is just tender. Take it off and set aside.
3. Place the romaine halves cut‑side down on the grill with the focaccia pieces. Grill uncovered 2–3 minutes, then flip and cook another 2–4 minutes until the lettuce is slightly wilted and the focaccia is crisp.
4. Transfer the lettuce to a serving platter or plates. Cut the focaccia and grilled onions into bite‑size pieces and sprinkle over the lettuce. Pour the tahini dressing over everything, add a pinch of pepper, and serve while warm.
Serves: 4 | Serving size: ½ romaine heart, 3 Tbsp dressing, 2 Tbsp focaccia croutons, 1 ½ Tbsp onions
Nutrition per serving: Calories 346, Fat 23 g (Sat 3 g), Sodium 389 mg, Carbs 26 g (Fiber 6 g, Sugar 4 g), Protein 10 g.
Nutrition bonus: Calcium 9 %, Iron 23 %, Potassium 198 mg, Vitamin C 12 %.