Retro Recipe: Dairy-Free ‘Creamy’ Grilled Romaine
Editor’s Note: This delicious romaine salad recipe is definitely worth repeating. The smoky, grilled flavor of the romaine along with the creamy dressing makes this an outstanding summer dish. Thank you Amie Valpone, for this delicious idea.
Summer is here! And that means two things: lots of fresh, clean, leafy greens, and grills ready for grilling.
I can’t quit thinking about this new recipe for dairy-free, creamy, grilled romaine.
It comes courtesy Amie Valpone, food guru extraordinaire, from The Healthy Apple.
I spoke with her at length on the phone the other day. We agreed on so many food issues, for me it was like hearing myself talk.
Amie has created a practical, healthy food system that fits modern diet requirements to a tee. Food allergies or sensitivities? Amie understands. Gluten-free? She’s got you covered. Vegetarian or vegan? She’ll make it tasty. Dairy-free? That’s not a problem.
I tried her recipe for dairy-free, creamy, grilled romaine, and although I eat dairy, I didn’t miss it on this one.
The next time you want to whip up a sophisticated appetizer before grilling your main, try Amie’s delicious grilled greens.
It literally takes five minutes to prep and five minutes to grill. Not so much into grilling?
Click here to read the rest of her post, and to learn how to make this dish inside on the stove top.
The key to the flavor burst is the poppy seeds. And the best part is this is a really healthy dish. Check out Amie’s notes under method–she’s done the math for you. Happy Grilling!
This article originally appeared on The Healthy Apple. It is partially posted here with permission from the author.
Do you put greens on your grill? Tell us how you do it.
Photo credit: The Healthy Apple
Dairy-Free 'Creamy' Grilled Romaine
3 heads of organic Romaine lettuce
1½ cups Almond Breeze Almond Milk
1 Tbsp. poppy seeds
¼ tsp. chili powder
¼ tsp. freshly ground black pepper
¼ tsp. sea salt
¼ cup slivered almonds
1. Preheat grill to medium heat.
2. Meanwhile, in a large bowl, whisk almond milk, poppy seeds, chili powder, pepper and sea salt.
3. Using tongs, gently lay each romaine head into the almond milk mixture and roll in the milk until coated.
4. Transfer romaine to the hot grill. Grill for 5-6 minutes or until tender.
5. Remove from grill and slice each head in half lengthwise, then sprinkle with slivered almonds.
6. Serve warm.
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