Grilled Romaine lettuce with pine nuts, dried tomatoes and vegan garlic cream sauce
This grilled Romaine lettuce is a vibrant salad that can be served as a crispy appetizer, satisfying side dish or stand alone light lunch. The smoky char of the grilled Romaine brings a subtle bitterness, perfectly balanced by the sweet and tangy pop of dried tomatoes. Pine nuts add a buttery crunch, while fresh sprouts lend a crisp, refreshing texture. Drizzled on top is a velvety garlic cream sauce made from soaked cashews, offering a rich, dairyfree finish. Creamy and full of flavor.
Other salad recipes
Looking for other salad recipes with leafy greens? Take a look at my potato salad with spinach, my kale salad with red beet and pumpkin or my arugula salad with millet.
Other Christmas recipes
Looking for other vegan and Medical Medium recipes? Take a look at my Christmas special.
Ingredients
- Romaine lettuce – also called baby Romaine: a firm kind of lettuce perfect voor a short grilling.
- Dried tomatoes – you can choose with or without salt. Tor lowfat as possible choose ‘dry’ dried tomatoes and preferably not in a jar with oil. Also make sure it has no additives.
- Vegetable sprouts – any kind of sprouted vegetables are ok.
- Pine nuts – grill them in a pan without oil, they have enough fat in them to get a nice crisp.
- Cashew nuts – soaked for at least 4 hours.
- Maple syrup
- Paprika powder, chili flakes and onion powder – dried and ground.
FAQ’s
No, not strict paleo because of the nightshades, although a lot of people on a paleo diet sometimes do eat tomatoes, paprika powder and chili flakes. Not AIP because f the cashews and pine nuts.
Yes, it’s vegan because the dressing is not made with dairy or eggs but cashews. It’s also ok for Medical Medium but not if you eat fatfree: cashews and pine nuts contain fat.
I always try to make recipes almost everyone can make with the tools they have. But in this case you don’t get the same results with a
The longer you soak them, the creamier your sauce will be. At least 4 hours or overnight. But if you are preparing a luxurious you might forget to prepare them. Then soak them in hot water as soon as possible. If the sauce is grainy after mixing then poor it through a sieve.
Grilled Romaine lettuce with pine nuts, dried tomatoes and vegan garlic cream sauce
This recipe may contain
affiliate linksEquipment
- grill pan
- ceramic non-stick pan
- knife
- 2 little bowls
Ingredients
- 1 Romaine lettuce
- 6 dried tomatoes
- 1 handful sprouts
- 1 large handful pine nuts
Dressing
- ⅓ cup cashew nuts
- 5 tablespoon water
- 2 tablespoon maple syrup
- ½ teaspoon paprika powder
- ½ teaspoon onion powder
- ¼ teaspoon chili flakes
Instructions
Prep
- Let the cashews soak in plenty of water for at least 4 hours or overnight.
- Let the dried tomatoes soak for about half in hour.
- Roast the pine nuts without oil in the pan.
Dressing
- Drain the cashew and put into the cup of the immersion blender.
- Cut the garlic in small pieces and add with the water, maple syrup and spices. Mix into a creamy sauce.
Lettuce
- Spread the sprouts on a plate. Cut the tomatoes in large strips and place on the sprouts.
- Heat op the grill pan.
- Slice of just the thin brownish layer from the stem, but be sure all leaves off the lettuce stay attached to eachother. Cut lengthwise in half.
- Place the flat side Romaine halfs on the grill. Don't move them and don't press them down. This way nice grill stripes will form.
- Place the lettuce next to the sprouts. Dress with a bit of the sauce and sprinkle pine nuts on top. Serve with extra sauce on the side.
Did you make this recipe or do you have any questions? Just leave a comment!