Romaine Holiday

Romaine lettuce, oil, and seasonings
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.


  • 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


  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.

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