Charred Romaine With Lemony Goddess Dressing
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian
Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.
- 1 clove garlic, chopped
- 1/2 cup packed fresh parsley
- 1 tsp. dried tarragon
- 2 tbs. lemon juice
- 5 tbs. extra-virgin olive oil, divided
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. sea salt, plus one pinch, divided
- 2 romaine hearts
- 1 cup grape tomatoes, halved
- 1/4 cup pitted kalamata olives, halved
STEP 1
In a food-processor bowl, place the garlic, parsley, and tarragon and process until finely minced. With the machine running, gradually drizzle in the lemon juice and then 3 tablespoons of the olive oil. Add the pepper and 1/2 teaspoon of salt and process until mixed. Pour the dressing into a small bowl.
STEP 2
Preheat the grill to medium-high. Trim the base of each romaine heart, leaving the stem intact. Slice each romaine heart in half lengthwise. Place the four halves on a plate, cut side up, and brush with 1 tablespoon of olive oil. Sprinkle with a pinch of salt.
STEP 3
When the grill is hot, oil the grate with the remaining olive oil. Place the romaine on the grill, cut side down. Grill for two to three minutes, pressing down lightly with tongs occasionally, until the romaine is marked and softened. Turn the romaine with your tongs and cook for about two minutes longer.
STEP 4
Transfer to a plate and top with the tomato halves and olives. Drizzle with dressing and serve.
For more plant-based grilling recipes, see “Vegan Grill Recipes“.
Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman
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