How to Make Grilled Romaine Salad
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (13)
- 8 oz romaine lettuce halved
- 4 oz canned chickpeas drained
- 1 oz red onion julienned
- 0.5 oz baguette bread cubed
- 0.5 oz parmesan cheese slices
- 1 1/2 tbsp olive oil
- 1/2 tsp pepper
- 2 tbsp parsley chopped, divided
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- 1 tsp garlic minced
- 2 tbsp plain Greek yogurt
- 1 tbsp Japanese mayonnaise
INSTRUCTIONS
Prepare 0.5 oz baguette bread cubes on a lined baking tray. Bake for 4 minutes at 325 °F.
Make the dressing: Mix 1/4 tsp pepper, 1/2 tsp lemon zest, 1/2 tbsp lemon juice, 2 tbsp Greek yogurt, 1 tbsp Japanese mayonnaise, and 1 tbsp parsley.
In a separate bowl, make the oil mixture: Mix 1 1/2 tbsp olive oil, 1 tbsp parsley, and 1/4 tsp pepper.
Brush the oil mixture on 8 oz romaine lettuce halves on the open faces and drain 4 oz canned chickpeas.
Bake the romaine lettuce and chickpeas for 5 minutes at 475°F on the top rack of the oven.
Assemble the salad with 1 oz red onion, croutons, 0.5 oz shredded parmesan cheese slices, and a drizzle of the dressing. Enjoy.