This salad is a fun healthy twist on a Cesar salad. Rather than a heavy cream dressing, I have tied in one of my favorite yogurt dressings and substituted a meat protein for chickpeas and pine nuts!
Grilling romaine is actually something I learned from my mom. One of her favorite summer dinners is a large plate of grilled romaine with a light dressing. After picking up romaine at the grocery store today, my plan was to make a fulfilling winter version of her salad!
Grilled Mediterranean Romaine
2 heads of romaine, chopped in half (vertically)
1/2 a cucumber, sliced thinly
1 cup of pomegranate seeds
1 cup of cooked chickpeas
1/4 cup of pine nuts
Red pepper flakes based on heat preference
Cilantro to garnish
Pesto Tahini Yogurt Dressing:
1 cup of plain yogurt (I used vegan yogurt!)
1 tbsp of tahini
2 tbsp of basil pesto
2 tbsp chopped cilantro
1 tbsp of lemon
Salt & Pepper to taste
- Using a blender or a food processor start by making the dressing. Add all ingredients into the blender and pulse until the dressing is creamy and smooth. Feel free to add a little water if the mixture seems too thick. Set aside.
- On a grill or in an oven on broil (high), grill the halved romaine until it is golden brown and a little charred. No more than 5 minutes!
- Plate up! On two plates, place the romaine down first (2 halves on each plate). Split all of the ingredients evenly on each plate. Top with the dressing, red pepper flakes, and cilantro to garnish!