Ingredients
- 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
Number of Servings:
Serves 4
Recipe Source:
From Grilling Vegan Style by John Schlimm ($20.00, Da Capo Lifelong Books, 2012). Photo by Amy Beadle Roth.
Directions
- Heat the grill to medium-high.
- 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.
- Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
- 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.
Notes
*Toasting Tip
To toast sunflower seeds and pine nuts:
- In a dry cast-iron skillet over medium heat, place one layer of sunflower seeds.
- Lightly toast the seeds, shaking the skillet every 30 seconds, until they begin to brown.
- Repeat with the remaining sunflower seeds, then the pine nuts.
Be especially careful with the pine nuts, as they burn easily.
Nutrition Info:
108 Calories, 2 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 9 g Total fat (1 g sat), 305 mg Sodium, ★★★★★ Vitamin A, Vitamin K, Folate, ★ Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Iron
