Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!
With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.
- 2 cups tahini
- 1/2 cup of olive oil (or extra oil from the tahini)
- 1 garlic clove, minced
- Juice of 1 lemon
- 1 bunch romaine lettuce
- 2 tbsps capers
In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.
For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.
When serving, pour the tahini dressing over the romaine and top with capers.
Happy Eating, XO.