Serves 2 as main dish, 4 as a side
2 heads of romaine lettuce
coconut oil, for rubbing
tahini caesar dressing (see below)
chickpea croutons and Gluten free croutons (see below)
1. Remove outer loose leaves from Romaine heads so all that remains are the tighter, inner leaves. Cut off the top quarter of each head. Slice the head in half lengthwise. Rub both the outsides and cut sides with a little coconut oil and sprinkle with a couple pinches of sea salt. If you are lazy, you can buy already cut and prepared romaine lettuce leaves.
2. Preheat grill (or grill pan) on high. When it is very hot, place the lettuce halves on the grill, cut-sides down, and cook until charred and grill marks (approx 3-4 minutes). Flip and cook for 3 more minutes.
3. To serve, place lettuce half on plate and top with dressing, chickpea croutons, and caesar dressing.
Tahini Caesar Dressing:
1/2 cup tahini
1 garlic clove
1/2 teaspoon black pepper
1 tablespoon olive oil
zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons gluten-free tamarin
1/2 cup water
Combine all ingredients in a blender and blend on high until smooth. Add more water if necessary. Season with salt. Store leftover dressing in an airtight jar in the fridge for up to 1 week.
1 cups cooked chickpeas, drained and rinsed
3 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic powder
1. Preheat oven to 400 degrees.
2. Rub chickpeas to get off loose skins. Pour the chickpeas into a medium bowl and toss with the coconut oil, salt, pepper, and garlic powder.
3. Transfer the chickpeas to baking sheet, and roast, stirring occasionally, until golden and crispy, 25-35 minutes.
4. Remove the baking sheet from oven. Let the chickpeas cool. They will crisp up quite a bit once they've cooled, so don't worry if they are still a little soft when you take them out of the oven.
Gluten Free Croutons:
2 cups of gluten free bread, cubed
2 tablespoons ghee or coconut oil (or butter of choice)
1/2 teaspoon garlic powder
1/2 tsp dried herbs
1. Preheat oven to 325 degrees.
2. Toss in a small bowl the melted ghee/coconut oil with garlic powder and dried herbs, making sure each bread cube is coated lightly.
3. Spread bread cubes on baking sheet, making sure you only have 1 layer.
4. Bake for 10 minutes. Remove pan from oven. Toss cubes and return to the oven. Bake until croutons are crispy and golden brown, about five minutes. Remove croutons from oven and allow to cool.
Recipe cred Naturally Nourished cookbook