Go Back
–+ servings
grilled romaine lettuce
Print Recipe
No ratings yet

Quick pan seared romaine salad

Take your romaine salad to another level by twisting your classic salad to seared romaine and then serving it with glazed carrots and smoky chickpeas. Grill your romaine on a skillet with some cherry tomatoes and red onions, then drizzle with a delicious miso sauce!
Prep Time3 minutes
Cook Time8 minutes
Total Time11 minutes
Course: Salad, Side Dish
Cuisine: American, anti-inflammatory, Mediterranean
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: chickpea recipe, grilled romaine salad, roasted carrots, romaine salad
Servings: 2 people
Calories:
Author: Githu
Cost: $5

Equipment

Ingredients

Miso sauce

  • ½ cup cashew nuts
  • ¼ teaspoon capers with a tablespoon of their water
  • a small piece of fresh ginger
  • 2 tablespoon nutritional yeast
  • ½ lemon squeezed
  • 2 tablespoon virgin olive oil
  • ¼ cup water (just enough to blend)

Seared/grilled

  • a branch of fresh rosemary
  • medium size romaine salad
  • a handful of cherry tomatoes
  • 1 red onion
  • some salt
  • some black pepper
  • a few roasted/glazed carrots (optional)
  • 1 cup fried chickpeas or just plain drained (optional)

Instructions

Miso sauce

  • Put all the ingredients in a blender and blend till smooth. Transfer into a small jar and close.

Grilled romaine

  • Clean the romaine, tomatoes, and onion. Dry the romaine with a kitchen towel.
  • Trim the stem and remove the outer leaves, then cut the romaine into halves.
  • Chop the rosemary leaves finely and put them in a heating skillet.
  • Place the romaine halves on the rosemary, the cut-side facing down, and cover the skillet.
  • Leave to cook for 5 mins without opening the skillet
  • During this time, slice the onion
  • After 5 mins, open the skillet and add the tomatoes and onions. Sprinkle with salt and pepper.
  • Cover the skillet and cook for 3 mins
  • Remove from the heat, and pick the romaine with tongs to place them in a plater.
  • Top with the cherry tomatoes and onions
  • Serve on individual plates, then garnish with carrots and chickpeas
  • Drizzle the miso sauce on top.
  • Bon appetit. Please pin and share this recipe.

Notes

  • I didn't use oil to cook the romaine because there were other sauces of fat in the ingredients. Feel free to add some oil if you want to.
  • Cooked romaine can be prepared in meal prep.