Romaine Holiday


Recipe Source: 

Grilling Vegan Style, by John Schlimm.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2012. Photo by Amy Beadle Roth.

  • 1 head romaine lettuce, well washed
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 2 tsp sunflower seeds, lightly
  • toasted *(see toasting directions)
  • 2 tsp pine nuts, lightly toasted
  • *(see toasting directions)
  • Salt and freshly ground black pepper
  1. Heat the grill to medium-high.
  2. Carve the romaine lettuce in half lengthwise. Leave the stem on, to hold the leaves together. Rub the lettuce halves all over with the olive oil.
  3. Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
  4. Divide between two serving plates; sprinkle with the balsamic vinegar, then with the toasted sunflower seeds and pine nuts. Salt and pepper the lettuce to taste, and serve.

Toasting Tip

To toast sunflower seeds and pine nuts:

  1. In a dry cast-iron skillet over medium heat, place one layer of sunflower seeds.
  2. Lightly toast the seeds, shaking the skillet every 30 seconds, until they begin to brown.
  3. Repeat with the remaining sunflower seeds, then the pine nuts.
*Be especially careful with the pine nuts, as they burn easily.