Obsessed with grilled romaine, it’s the perfect summer dish to make and it’s perfectly complemented by my vegan tahini Ceasar dressing. Simple dishes are my favorite and nothing beats the combo of crunchy potatoes and fresh salad. So satisfying and perfectly food combined.
Serves two.
Ingredients: (preferably organic)
For the Ceasar salad
- 1 large head of romaine or 2 smaller ones
- olive oil
- 2 tbsp tahini
- ½ lemon, juiced
- ¼ cup cold water
- 1 tbsp nutritional yeast
- garlic powder, to taste
- pink Himalayan salt, to taste
For the Hasselback potatoes
- 4 large or 6 smaller potatoes
- 1 clove garlic, minced
- 23 tbsp olive oil
- pink Himalayan salt, to taste
- fresh parsley, for garnish
- lemon juice, for garnish
01. Pre-heat the oven to 200 degrees. Cut the potatoes every 5 mm about three quarters through and place on a parchment paper lined baking sheet.
02. Mix the olive oil, garlic and salt and generously brush the potatoes. Place in the oven for about 40 minutes until golden and crispy.
03. For the tahini Ceasar dressing start by adding the tahini to a small mixing bowl, mix in the lemon juice and cold water and whisk until the tahini has a light color. Add the nutritional yeast, garlic powder and salt and whisk to combine.
04. Cut the romaine in half and brush lightly with olive oil. Place on the grill and cook for about 4-5 minutes on each side, gently pressing down from time to time.
05. Remove the potatoes from the oven, place on two plates and arrange the grilled romaine next to it. Garnish the potatoes with lemon juice and fresh parsley and drizzle the salad with the tahini dressing. Enjoy!
