Grilled Romaine Hearts with Scallion Peanut Ginger Dressing

Grilled lettuce greens might sound like a strange concept—but if you use whole romaine hearts and lightly char one side over high heat, the results are spectacular.

In this recipe, grilled Romaine hearts are served with a fiery scallion peanut ginger dressing, along with some toasted peanuts.

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Grilled Romaine Hearts with Scallion Peanut Ginger Dressing

Grilled lettuce greens might sound like a strange concept—but if you use whole romaine hearts and lightly char one side over high heat, the results are spectacular.

In this recipe, grilled Romaine hearts are served with a fiery scallion peanut ginger dressing, along with some toasted peanuts.

Ingredients

• 2 Romaine hearts (cut in half down the center)
• 2 Tbsp sunflower seed oil
• 1 Tbsp fresh ginger (finely minced)
• 3 Tbsp scallions (finely sliced)
• ¼ cup peanut butter
• 1 Tbsp warm water
• 1 Tbsp soy sauce
• 1 Tbsp red pepper flakes
• 1 Tbsp white granulated sugar
• Zest of 2 limes
• Juice of 2 limes
• 1 tsp sesame oil
• ¼ cup peanuts (lightly toasted and roughly chopped, as garnish)

Instructions 

• Cut the Romaine hearts in half lengthwise, and set them aside.
• Preheat the grill to 450˚F.
• While the grill is preheating, prepare the fiery scallion peanut ginger dressing.
• For the dressing, heat some sunflower seed oil in a small sauté pan.
• Add the minced ginger and scallions, and cook the aromatics over medium-high heat for roughly two minutes.
• Add the peanut butter, warm water, soy sauce, red pepper flakes, and white granulated sugar, and turn off the heat.
• Add the lime zest, lime juice, and sesame oil, and stir until combined.
• Set the dressing aside for when your lettuce is ready.
• When the grill is hot, lightly char the outside of the halved lettuce hearts, and then arrange them on serving plates.
• Serve each half romaine heart with a generous drizzle of the scallion peanut ginger dressing, and garnish each plate with some of the lightly toasted, chopped peanuts.

Notes

The dressing can be made in advance, although the grilled lettuce hearts are best eaten right from the grill when they are still fresh