It’s officially summer—and grill season! If you haven’t tried grilling veggies, it’s time to start. Throwing everything from root vegetables to lettuce onto the grill sweetens and enhances both flavors and textures—trust us, they’ll give any salad a run for its money.
This particular dish from Melissa Urban, the co-founder and CEO of Whole 30, is not only Whole30-approved, but vegan and gluten-free—meaning it should please everyone at this season’s family barbecues. Note: If one of your guests has a nut-allergy, swap the dressing with a bottled Caesar version.
GRILLED ROMAINE CAESAR SALAD WITH PARMESAN CRUMBLE
INGREDIENTS
- 2 Hearts of Romaine
- 2 tbsp olive or avocado oil
- salt and pepper
- Caesar dressing
WHOLE30 PARMESAN “CHEESE” (PLANT-BASED-COMPATIBLE TOO!)
- 1/2 cup unsalted macadamia nuts
- 1/2 cup unsalted cashews
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (omit if nuts are salted)
INSTRUCTIONS
1. HEAT grill to medium-high heat.
2. CUT romaine hearts in half vertically. Brush both sides of each cut heart lightly with oil. Sprinkle each with salt and pepper.
3. GRILL each romaine heart cut side down on the grill. Use the back of your tongs to press the lettuce down onto the grill to get that nice sear. Grill only for about 2-3 minutes – until it has a good sear and lettuce is soft but not wilted. Watch closely and don’t overcook! Flip and grill 1 more minute on the other side.
4. REMOVE lettuce from heat immediately and place on a large platter.
5. MAKE the plant-based parmesan cheese by pulsing all the ingredients in a food processor until well combined. Don’t over-blend, or you will be on your way to making nut butter.
6. TOP grilled lettuce with caesar dressing and sprinkle with parmesan cheese. Eat immediately and enjoy!
