Name: Grilled Romaine Caesar Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 heads romaine lettuce (rinsed and cut in half, $2.28); 2 tsp olive oil (divided, $0.12); ¼ cup panko breadcrumbs ($0.23); 1 Tbsp salted butter ($0.12); 1 Tbsp Everything Bagel Seasoning ($0.40); ½ package seaweed sheets (half a 0.14 oz (4g) pack, $0.34*); ½ cup Parmesan cheese (shredded, $1.08); 1 cup mayonnaise (regular or vegan mayo work great, $0.90); ¼ cup lemon juice ($0.25); 2 garlic cloves (large cloves, (minced) $0.06); 1 Tbsp mellow white miso ($0.53**); 1 Tbsp Dijon mustard ($0.08); 1½ tsp black pepper (freshly cracked, $0.15); ½ tsp sea salt ($0.01); 2 tsp granulated sugar ($0.01); ½ cup water ($0.00); ¼ cup olive oil ($1.44); ½ package seaweed sheets (crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*)

This Grilled Romaine Caesar Salad is smoky, crunchy, and topped with a creamy homemade vegetarian Caesar dressing for the perfect summer side.

Ingredients

2 heads romaine lettuce (rinsed and cut in half, $2.28)

2 tsp olive oil (divided, $0.12)

¼ cup panko breadcrumbs ($0.23)

1 Tbsp salted butter ($0.12)

1 Tbsp Everything Bagel Seasoning ($0.40)

½ package seaweed sheets (half a 0.14 oz (4g) pack, $0.34*)

½ cup Parmesan cheese (shredded, $1.08)

1 cup mayonnaise (regular or vegan mayo work great, $0.90)

¼ cup lemon juice ($0.25)

2 garlic cloves (large cloves, (minced) $0.06)

1 Tbsp mellow white miso ($0.53**)

1 Tbsp Dijon mustard ($0.08)

1½ tsp black pepper (freshly cracked, $0.15)

½ tsp sea salt ($0.01)

2 tsp granulated sugar ($0.01)

½ cup water ($0.00)

¼ cup olive oil ($1.44)

½ package seaweed sheets (crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*)

Instructions

1 Gather ingredients and preheat the grill.

2 Cut romaine hearts in half, leaving the root intact but trimmed. Make sure your lettuce is completely dry. Brush with 1 tsp olive oil on the cut sides.

3 Grill the lettuce

4 Sear lettuce on all sides to get some color, about 3 minutes total on a very hot grill.

5 Transfer lettuce to the fridge to cool while preparing dressing and sides.

6 Toast the panko

7 Toast panko in a dry pan with salted butter and remaining 1 tsp olive oil. Once the panko is toasty brown, remove it from the heat. This is my fun substitute for basic croutons! The panko clings to the wedges of lettuce so every bit is a texture party.

8 Add all dressing ingredients *except for the seaweed* to a blender and blend until completely smooth.

9 Break apart the seaweed and stir it into the dressing mixture.

10 Drizzle dressing over the top of each romaine heart and top them with plenty of panko, Everything Bagel mix, and additional seaweed. Shred fresh Parmesan on top and enjoy!