Charred Romaine With Smoky Seed Clusters

This charred romaine is dressed in a simple balsamic dressing and loaded with smoky seed clusters, blue cheese crumbles (from our favorite cheese maker!), thinly sliced radishes, and minced parsley. Simple, delicious, and filling to boot!

Ingredients

For the Salad

• 2 large heads of romaine lettuce, halved lengthwise, rinsed and patted dry
• 2 tablespoons olive oil
• 3-4 radishes, thinly sliced
• 4 ounces blue cheese, crumbled
• 2-3 tablespoons minced parsley

For the Smoky Seed Clusters

• 1/4 cup raw sunflower seeds
• 1/4 cup pumpkin seeds (pepitas)
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon fine sea salt
• 1 1/2 tablespoons pure cane sugar

For the Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup extra virgin olive oil
• Coarse salt and ground pepper to taste

Directions

Prepare the Smoky Seed Clusters

1. Toast the Seeds:
   Preheat a medium-sized skillet over medium heat. Add the sunflower and pumpkin seeds, shaking the pan often until the seeds are golden brown, about 3 minutes.
2. Season the Seeds:
   Pour the toasted seeds onto a plate and toss them with smoked paprika, cayenne pepper, and fine sea salt.
3. Caramelize the Seeds:
   Place the skillet back on the stove over medium-high heat. Add the cane sugar and let it liquefy. Quickly add the seasoned seeds, tossing to coat them in the melted sugar. Be careful not to let the sugar burn.
4. Cool the Seeds:
   Remove the seeds from the heat and transfer them to a plate to cool. Once cool, break the seeds apart into small clusters.

Make the Balsamic Vinaigrette

1. Whisk the Ingredients:
   In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil. Season with coarse salt and ground pepper to taste. Set aside.

Grill the Romaine

1. Preheat the Grill:
   Preheat an outdoor grill to medium-high heat.
2. Prepare the Romaine:
   Toss the halved romaine wedges with 2 tablespoons of olive oil.
3. Grill the Romaine:
   Place the romaine cut side down on the preheated grill. Cook until lightly charred on the underside, about 3-5 minutes. Flip and cook for another 3-5 minutes or until lightly charred on the opposite side.

Assemble the Salad

1. Plate the Romaine:
   Divide the grilled romaine wedges between plates.
2. Add the Toppings:
   Top each wedge with thinly sliced radishes, crumbled blue cheese, and minced parsley.
3. Drizzle the Dressing:
   Generously drizzle the balsamic vinaigrette over the salad.
4. Finish with Seed Clusters:
   Sprinkle the smoky seed clusters on top of each wedge for added crunch and flavor.

Serving Suggestions

This salad makes a perfect appetizer or light main course. Serve it alongside grilled meats or fish, or enjoy it on its own. The smoky seed clusters add a delightful crunch, while the creamy blue cheese and tangy balsamic vinaigrette provide a burst of flavor with every bite. Enjoy this fresh and flavorful dish that celebrates the best of simple yet delicious ingredients!