Grilled Romaine Hearts with Lemon, Turmeric Vinaigrette
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
2hearts of Romaine lettuce
2Tbspmelted coconut oil or extra-virgin olive oil
2Tbspfresh lemon juice
¼tspfreshly ground black pepper
salt to taste
Coconut baconhemp hearts, toasted pumpkin seeds
Make the dressing
Squeeze the lemon juice into a bowl, and add the Dijon mustard and turmeric powder. Using a whisk or fork, mix ingredients together until well combined.
Rinse the heads of lettuce under cold water.
Now place the Romaine heads on a cutting board and pat dry with a paper towel.
Then cut the heads of Romaine in half lengthwise.
Drizzle the olive oil over the half heads of lettuce.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 3-4 minutes.
Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with lemon/turmeric dressing, and sprinkle with topping of your choice.
Grilling takes only a couple of minutes so keep checking the underside. Look for the lettuce to blacken a bit. A nice char is the desired result without having the lettuce wilt too much under the heat.