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Prep time
5 minutes
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Cook time
4 minutes
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Serves
2
Author Notes
During the colder months I wish I wanted salads more. Winter salads are great - but still too cold. Searing romaine in a skillet adds a depth of flavour and that bit of warmth and comfort we all crave. This is a super simple and easy salad to prepare, plus... romaine lettuce is a nutrient dense food!
Romaine lettuce is an excellent source of vitamin A, vitamin K, folate and molybdenum (Molybdenum is vital for many processes in your body.).
In addition, romaine lettuce is a very good source of dietary fiber, manganese, potassium, biotin, vitamin B1, copper, iron and vitamin C.
It is also a good source of vitamin B2, omega-3 fatty acids, vitamin B6, phosphorus, chromium, magnesium, calcium and pantothenic acid.
As with all produce - be sure to wash your romaine well - and buy organic where it makes sense for you.
—Darlene Calderone Pn1 BCS CPT VGFI
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Ingredients
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1
romaine heart
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4 tablespoons
neutral oil
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1/2 teaspoon
dried oregano (optional)
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1/2 teaspoon
dried thyme (optional)
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1/2 teaspoon
smoked paprika (optional)
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1/2 teaspoon
garlic powder (optional)
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1
large avocado
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2
medium tomatoes
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1/2
lemon
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2 tablespoons
vegan Caesar salad dressing
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fresh cracked black pepper (to taste)
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Pinch
sea salt (optional)
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2 tablespoons
nutritional yeast
Directions
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Clean romaine:
Remove wilted or discoloured leaves from romaine. Slice romaine in half from root end to tip, leaving root end attached. Gently rinse under cool water, gently lift leaves to allow water to flow through. Gently shake off excess water. This is easiest with the root end up. Set cut side down on a clean kitchen towel or paper towel to dry.
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Prepare vegetables:
Dice tomatoes. Slice avocado into thick pieces. Slice lemon into quarters. Set aside.
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Combine oil and optional spices in a small bowl or ramekin. In the meantime, preheat a large nonstick skillet over med-high heat. Brush oil on cut side of halved romaine hearts. Be generous, Oil will fall between the leaves. Drain and discard any excess oil by tipping the romaine root end up again.
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Place hearts face down in preheated pan. Sear for 3-4 minutes. Gently lift the hearts at the 3 minute mark with tongs to check level of doneness. Golden brown is what you're aiming for.
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To serve, set seared hearts cut side up on a plate. Add tomatoes, add avocado, gently breaking up the pieces.
Drizzle with dressing. Top with nutritional yeast.
Add fresh cracked pepper and salt to taste. Serve with lemon.
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