Grilled Romaine lettuce with pine nuts, dried tomatoes and vegan garlic cream sauce

Name: Grilled Romaine lettuce with pine nuts, dried tomatoes and vegan garlic cream sauce
Cook time: 5 min
Total time: 4 h 5 min
Yield: 1 to 2 servings
Ingredients: 1 romaine lettuce; ⅓ cup cashew nuts; 6 dried tomatoes; 5 tablespoons water; 1 handful sprouts; 2 tablespoons maple syrup; 1 large handful pine nuts; ½ teaspoons paprika powder; ½ teaspoons onion powder; ¼ teaspoons chili flakes

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Additional Time
4 hrs
Total Time
4 hrs 5 mins
Servings
1 to 2 servings
Calories
514 kcal
Course
Salad, Dinner
Cuisine
European, French, Italian

Grilled Romaine lettuce with pine nuts, dried tomatoes and vegan garlic cream sauce

Iris Warren

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Vibrant, crispy and flavorful salad than can be served as an appetizer, sidedish or stand alone lunch. With Romaine, dried tomatoes and pine nuts. Drizzled on top is a velvety garlic cream sauce made from soaked cashews.

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Ingredients

Servings

1 romaine lettuce
⅓ cup cashew nuts
6 dried tomatoes
5 tablespoons water
1 handful sprouts
2 tablespoons maple syrup
1 large handful pine nuts
½ teaspoons paprika powder
½ teaspoons onion powder
¼ teaspoons chili flakes

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Instructions

Let the cashews soak in plenty of water for at least 4 hours or overnight.
Drain the cashew and put into the cup of the immersion blender.
Spread the sprouts on a plate. Cut the tomatoes in large strips and place on the sprouts.
Let the dried tomatoes soak for about half in hour.
Cut the garlic in small pieces and add with the water, maple syrup and spices. Mix into a creamy sauce.
Heat op the grill pan.
Roast the pine nuts without oil in the pan.
Slice of just the thin brownish layer from the stem, but be sure all leaves off the lettuce stay attached to eachother. Cut lengthwise in half.
Place the flat side Romaine halfs on the grill. Don't move them and don't press them down. This way nice grill stripes will form.
Place the lettuce next to the sprouts. Dress with a bit of the sauce and sprinkle pine nuts on top. Serve with extra sauce on the side.