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Charred Romaine Salad With Walnuts & Lemon Parmesan Dressing

This salad was a huge hit! The romaine is so easy to broil, and the walnuts are a perfect crunchy addition. Broiled romaine is high in minerals like calcium, phosphorus, magnesium, and potassium. Plus, it’s very easy to digest – your gut will thank you! The salad is light but still filling because of the walnuts, parmesan, and dressing. Enjoy!

(Serves 4)

2 medium heads of romaine lettuce
1 T olive oil
Fresh pepper
1/3 cup toasted walnuts
1/4 cup freshly grated parmesan cheese (I love the Violife vegan parm!)


1/2 tsp dijon mustard
1/4 cup parmesan
Juice from 1/2 a large lemon
1/4 cup olive oil
1/4 tsp Kosher salt
1/8 tsp fresh pepper


  1. To make the dressing, add all the ingredients into a glass jar with a lid. Shake vigorously until a thickened dressing forms. Set aside to serve with the salad.
  2. To broil the romaine, turn your oven to the highest Broil setting.
  3. Cut the romaine hearts in half, leaving the bottom intact so the leaves stay together. You will have four halves of romaine.
  4. Drizzle with the olive oil and rub it into the romaine leaves. Sprinkle generously with salt and pepper on both sides.
  5. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes. Flip them over and broil the other side for 2-3 minutes. Keep a close eye on the romaine, as some broilers will work faster than others. They should come out looking slightly charred, not burnt.
  6. Remove the sheet of romaine from the oven and, using tongs, place the hearts on a serving platter cut side up.
  7. Top each heart equally with the toasted walnuts and grated parmesan.
  8. Drizzle with the dressing and serve warm or at room temperature.



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