- Olive oil cooking spray
- 1 head romaine lettuce, quartered lengthwise and well rinsed
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon plus 1 teaspoon extra-virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
Drizzle olive oil on a grill pan or the grates of a grill and heat to medium. Place the romaine quarters, with some water still clinging to them, onto the grill and cook, turning the romaine as it browns in spots and softens, until crisp-tender, about 10 minutes. Meanwhile, in a small bowl, whisk together the vinegar, oil, salt, and pepper. Transfer the grilled lettuce to a platter. Drizzle the dressing over it and serve hot or at room temperature.
Salad Dressing from eatforequity.org
- 1/2 cup nutritional yeast
- 1/3 cup apple cider vinegar
- 1/3 cup soy sauce/tamari/amino acids (we use Bragg’s)
- 1/3 cup water
- 2-3 cloves garlic
- 1 cup sunflower oil or olive oil
In a blender, combine all ingredients except for the oil. Blend until the garlic is smooth, then pour in the oil as you continue to blend.
Green Goddess Dressing (makes about 2 cups) This is a recipe modified from Thug Kitchen. There is another variation on this dressing listed under tarragon, check it out here.
- 1 ripe medium avocado
- ¼ cup tahini
- ¼ cup olive oil
- ¼ cup water
- 2 tablespoons white wine vinegar
- 2 tablespoons rice vinegar
- 2 tablespoon fresh lemon juice
- 1 tablespoon braggs or tamari
- 1 garlic clove, chopped
- ¼ cup minced fresh herbs (whatever you have on hand, we use parsley, tarragon, basil, and chives)
- Salt and pepper
Put the avocado, tahini, vinegars, lemon juice, braggs, and garlic in a blender or food processor and purée. Put into a jar or bowl and fold in the herbs. Add salt and pepper to taste. Serve right away or stick in the fridge for later, use within 3 days.
More than just for salads – check out these great ideas from Food52.