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Prep time
5 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Bored of the same old salads? Go ahead and give this grilled romaine salad a try.
Yes, you read it right, today’s recipe features grilled lettuce. This idea may seem a bit outlandish at first, but romaine lettuce is sturdy enough to withstand the heat of the grill. The result is a new and interesting blend of texture and flavor.
Visit the link to see more delicious and healthy salad recipes: https://healthyrecipes101.com/salad/ —Luna Regina
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Ingredients
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8 ounces
romaine lettuce (halved)
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4 ounces
canned chickpeas (drained)
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1 ounce
red onion (julienned)
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0.5 ounces
baguette bread (cubed)
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0.5 ounces
parmesan cheese slices
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1 1/2 tablespoons
olive oil
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1/2 teaspoon
pepper
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2 tablespoons
parsley (chopped)
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1/2 teaspoon
lemon zest
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1/2 tablespoon
lemon juice
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1 teaspoon
garlic (minced)
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2 tablespoons
plain Greek yogurt
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1 tablespoon
Japanese mayonnaise
Directions
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Prepare 0.5 oz baguette bread cubes on a lined baking tray. Bake for 4 minutes at 325 °F.
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Make the dressing: Mix 1/4 tsp pepper, 1/2 tsp lemon zest, 1/2 tbsp lemon juice, 2 tbsp Greek yogurt, 1 tbsp Japanese mayonnaise, and 1 tbsp parsley.
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In a separate bowl, make the oil mixture: Mix 1 1/2 tbsp olive oil, 1 tbsp parsley, and 1/4 tsp pepper.
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Brush the oil mixture on 8 oz romaine lettuce halves on the open faces and drain 4 oz canned chickpeas.
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Bake the romaine lettuce and chickpeas for 5 minutes at 475°F on the top rack of the oven.
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Assemble the salad with 1 oz red onion, croutons, 0.5 oz shredded parmesan cheese slices, and a drizzle of the dressing. Enjoy.
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