Description
A lighter take on the classic salad with grilled lettuce and vegetables, drizzled with a healthy Caesar-like dressing.
Ingredients
Scale
- ½ cup greek yogurt
- ½ cup grated parmesan cheese, plus more for serving as desired
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 garlic clove, grated on a microplane
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
- 2 heads romaine lettuce, cut in half lengthwise
- 6 green onions
- 8 radishes, trimmed and cut in half lengthwise
- 2 fennel bulbs, cut in half
- ½ pound oyster mushrooms, cut in half
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Whisk together the greek yogurt, parmesan, lemon juice, balsamic, garlic, Worcestershire, and dijon until smooth. Season with pepper to taste.
- Brush all the vegetables with olive oil and season with salt and pepper.
- Heat a grill or grill pan over medium heat. Place lettuce on the grill and cook for 2-3 minutes per side, until the outer leaves start to get charred.
- Place the rest of the vegetables on the grill and cook, turning occasionally, until tender, about 6-7 minutes.
- To serve, chop up the vegetables into bite sized pieces and mix them up in a bowl with half of the dressing. Serve with remaining dressing on the side and extra parmesan to add as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes