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Grilled Romaine Salad
Recipes

Grilled Romaine Salad

Preparation time: 45 Minutes
Portions: 2 Adults
Recipe Type: Entree
Dietary details: Dairy-Free, Soy-Free, Vegan, Gluten-Free, Nut-Free

About this recipe

Salads are the perfect main course in the summer. This exclusive recipe from 1440’s Executive Chef, Kenny Woods, has it all—protein, fiber, and healthy fats—with no added sugars or artificial ingredients that you often find in store-bought dressings. This meal is packed with nutrients and celebrates the diverse textures and flavors that make healthy food a delight to eat.

Ingredients

Grilled Romaine Salad
Serves 2

  • 2 heads baby romaine
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly ground pepper
  • Lemon tahini dressing
  • 1 diced avocado
  • 1/2 small red onion julienned
  • 2 tablespoons toasted pistachio
  • 1/4 cup toasted chickpeas
  • 6 baby tomatoes cut in halves
  • 1 tablespoon chopped chive

Toasted Chickpeas
Serves 2

  • 2 cups drained chickpeas
  • 1 pinch sea salt
  • 1 – 2 turns freshly ground pepper
  • 1 clove chopped garlic
  • Zest of 1 lemon
  • 1 pinch celery salt
  • 4 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 pinch nutritional yeast

Lemon Tahini Dressing
(Suggested size: 64 oz. Mason jar; dresses 4 – 6 salads and lasts 3 – 4 days in the refrigerator)

  • 1 cup tahini
  • Juice of 3 lemons
  • Zest of 1 lemon
  • 6 tablespoons maple syrup
  • 4 tablespoons olive oil
  • 2 cloves finely minced garlic
  • 2 large pinches sea salt
  • 1 – 2 turns freshly ground pepper
  • 1 cup water

Preparation Instructions

  • To prepare the toasted chickpeas, heat oven to 325°F. Add all ingredients to a medium-sized bowl and toss well. Place on a sheet tray lined with parchment paper and spread evenly. Roast for 30 – 35 minutes, stirring chickpeas every 7 – 8 minutes so they cook evenly. Chickpeas should be crispy and toasted well. Set aside for garnishing the salad.
  • For the grilled romaine salad, wash all vegetables and dry well. Cut romaine in half, lengthwise, and trim the top about 1 inch, keeping the root end intact. Lightly coat the romaine in olive oil, and season with a pinch of salt and 2 – 3 turns of freshly ground pepper from a pepper grinder. Grill the romaine cut side down for 2 minutes over medium-high heat.
  • To make the dressing, place all the ingredients in a large Mason jar with a locking lid. Shake all ingredients until smooth. Set aside for salad.
  • On a medium-sized dinner plate, smear one spoonful of tahini dressing, place grilled romaine on top. Drizzle one tablespoon of tahini dressing over the top of the romaine and garnish with diced avocado, red onion, pistachio, chickpeas, tomatoes, chives, a pinch of sea salt, and 2 – 3 turns freshly ground pepper for garnish. Serve immediately so greens do not wilt.