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baby romaine with tahini vinaigrette

Sweet Tahini Vinaigrette with Grilled Romaine

Chase Sobelman
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Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 226 kcal

Ingredients
  

  • 1 clove garlic, chopped
  • 1/4 cup fresh lemon juice (1-2 lemons)
  • 1 lemon zest
  • 2 tbsp tahini
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sumac
  • 1/2 tsp cumin
  • 1 tbsp water
  • 3/4 cup extra virgin olive oil 

SALAD:

  • 1-2 heads small heads of romaine lettuce (baby romaine)
  • Olive oil for brushing

Instructions
 

  • Add garlic to blender or food processor. Chop until minced. Add rest of ingredients (except for olive oil). Blend until all ingredients are pureed.
  • On a low speed, slowly drizzle in extra virgin olive oil. Once blended, you can serve or refrigerate.
  • Cut romaine in half lengthwise. Grill each half cut side down on a hot grill until the lettuce begins to char, usually about 45 seconds to a minute. You can grill the other side, but don't half to. Remove immediately, top with dressing and serve.

Nutrition

Calories: 226kcalCarbohydrates: 6gProtein: 2gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 154mgPotassium: 226mgFiber: 2gSugar: 3gVitamin A: 6821IUVitamin C: 7mgCalcium: 35mgIron: 1mg
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