• Eddie

Grilled Romaine and Red Bean Salad

I’m really late to the grilled romaine game. I’m sort of anti-romaine as a salad green. To me, it’s a half step above iceberg lettuce. It’s so 80s that it’s the rice cake of salad greens. Then, at a cafe near our apartment, my wife had a girl portion of a grilled lettuce vegan caesar and like the fat bastard I am, I ate the other half. It was good. I should make my own. 


2 heads of romaine, halved lengthwise

Cooking spray

Shake of Adobo

2 C (1 can, rinsed) kidney beans or pink beans or whatever beans

½ C green olives, roughly chopped

¼ C toasted walnuts

2 T olive oil

1 T vinegar (whatever you have)

1 t maple syrup

1 t Dijon mustard

¼ C grated Parmigiano Reggiano 

Salt and Pepper


  1. Set a grill pan over medium heat, and let it get hot.

  2. Spray the romaine with some cooking spray and hit it with a shake of Adobo, then place it cut side down on the pan. Cook for 5 minutes

  3. Combine the beans, olives, and walnuts in a bowl

  4. Whisk together the oil, vinegar, honey and mustard to make a dressing. Pour that over the bean mixture and stir to combine.

  5. Taste the bean mix. Add salt and pepper if needed. 

  6. Lay the grilled romaine on a plate, top it with bean mixture and sprinkle some cheese.

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© 2018 Eddie McNamara