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Grilled Romaine with Warm Tomato-Lentil Salsa


You can make the warm salsa ahead of time and let the flavors mingle, but save the grilling of the romaine until right before you’re ready to eat.

Course Main Course, Salad, Side Dish
Servings 2

Ingredients

  • Avocado or olive oil
  • 3 scallions/green onions , thinly sliced
  • 8 ounces (225g) cherry tomatoes , chopped into quarters
  • 2 garlic cloves , finely chopped
  • 1 small jalapeno pepper , seeds and white ribs removed and finely chopped
  • Salt , to taste
  • 1 cups cooked French lentils
  • ½ lime
  • 1 medium heart of Romaine lettuce , outer leaves set aside, base trimmed, and sliced in half down the middle

Optional toppings

  • ½ cup fresh cilantro/coriander , roughly chopped
  • ½ avocado , cut into chunks

Instructions

  1. In a large pan or skillet, heat enough olive or avocado oil to cover the base of the pan over a medium-high heat. Add scallions and cook, stirring for 2 minutes.

  2. Add chopped tomatoes, garlic, jalapeno, and salt. Cook, stirring for 2-3 minutes until garlic is fragrant and tomatoes are just softened. 

  3. Stir in lentils and warm through, about 1-2 minutes. Remove from heat and stir in a spritz of fresh lime juice. Taste for seasoning, adding more salt or lime as needed. Let stand until you’re ready to serve (this can be served warm or at room temp).

  4. Heat a cast-iron skillet or an actual BBQ Grill. Brush the inside of the romaine heart (where it was cut down the center) with avocado or olive oil and sprinkle with salt. Once the skillet or grill is hot. Place the romaine oiled side down. If using a cast-iron skillet, use a spatula to press the romaine into the hot pan. It should sizzle. Cook for 3-4 minutes until the romaine is charred but still vibrant green in parts. 

  5. Serve romaine grilled side up, scattered with the tomato lentil salsa and any other toppings desired.