One grows weary of salads every day, always done the same way, so I thought about trying to roast my romaine in wedges to shake things up a bit with a little char. This keto romaine lettuce wedge salad can made dressed any way you like, being more of a base concept than a straight recipe.
Keto Grilled Romaine Lettuce Wedge Salad Recipe
Ingredients:
- 2 romaine hearts, cut into halves (or whole head of romaine cut into quarters lengthwise)
- 2 tablespoons avocado oil
- Flaky sea salt (like Maldon or Fleur de sel, to taste
- Pinch freshly ground black pepper,
Directions:
Chop the very tip of the end of lettuce stems off, making sure to not cut too much so all the leaves fall apart.
Place cut side up on a sheet pan in a single layer. Brush with avocado oil, and sprinkle with salt salt. Place wire rack the second shelf from the top. Set oven to broil on high. Broil romaine for 1-2 minutes. If you like more char, leave a little longer under the broiler (about 30 seconds to a minute). Please note romaine is delicate leafy vegetable. It will go from broil to char very quickly. For best results, keep a close eye. Check every 30 seconds until romaine have perfect char.
Add to a plate and top with whatever dressing and toppings you prefer. Throw on some bacon bits, Parmesan cheese and keto Caesar salad dressing to make it a Caesar salad. I went for a vegan salad and used a green goddess dressing, threw on some tomato wedges then sprinkled nutritional yeast and pumpkin seeds overtop. Make it your own!
Did you make this vegan keto romaine lettuce wedge salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
