- 1 head romaine lettuce, well washed
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp sunflower seeds, lightly toasted*
- 2 tsp pine nuts, lightly toasted*
- Salt and freshly ground black pepper
From Grilling Vegan Style by John Schlimm ($20.00, Da Capo Lifelong Books, 2012). Photo by Amy Beadle Roth.
To toast sunflower seeds and pine nuts:
Be especially careful with the pine nuts, as they burn easily.