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
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
Set a grill pan over medium heat, and let it get hot.
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
Combine the beans, olives, and walnuts in a bowl
Whisk together the oil, vinegar, honey and mustard to make a dressing. Pour that over the bean mixture and stir to combine.
Taste the bean mix. Add salt and pepper if needed.
Lay the grilled romaine on a plate, top it with bean mixture and sprinkle some cheese.