This summer, fire up the grill and toss on a… romaine heart! With this lemony-nut dressing atop grilled romaine lettuce, you can improve your plant-forward meal game.
Grilled Ceasar Salad
Total Time: 20 mins
12 romaine hearts, halved
6 lemons (1 cup lemon juice)
4 Tbs capers, drained
4 Tbs white miso paste
4 Tbs tahini paste (if there is an allergy concern, replace with Vegenaise)
1 1/3 cups water
2 Tbs Worcestershire sauce, gluten free if necessary
4 Tbs macadamia nuts, raw
Olive oil spray
salt, to taste
- Preheat grill to high.
- Lightly spray both sides of romaine hearts and place cut side down on grill.
- Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute. The goal here is to sear the lettuce quickly, not to cook it.
- Remove hearts to platter, cut sides up.
- For dressing, place all ingredients – lemon juice through macadamias – in a high-speed blender and process until smooth. Season with salt and pepper. Just before serving, drizzle hearts with dressing. Pass extra dressing at table.
Tamar Rothenberg, MS, RDN, is a registered dietitian who specializes in recovery after breast cancer in her private practice in Los Angeles. She has a Certificate of Training in Vegetarian Nutrition; and co-led the clinical study, Coping with Cancer in the Kitchen, published in Nutrients. Tamar lends her expertise to Sharsheret Thrivers through nutrition coaching. Check out Tamar’s other recipes in her book, Cancer Diet for the Newly Diagnosed: An Integrative Guide and Cookbook for Treatment and Recovery. Visit Tamar’s website at tamarrothenbergrd.com/ for more information.
This recipe was submitted by the non-profit organization, Sharsheret, The Jewish Breast Cancer and Ovarian Cancer Community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.