Culinary Guides

Grilling romaine sounds odd until you taste it: the heat wilts and chars the edges while the heart stays cool and crisp. Here the smoky romaine is piled with sweet-and-spicy seed clusters, blue cheese, thin radishes, and parsley, then dressed with balsamic. It is simple, filling, and a little bit showy.

Ingredients

For the salad

• 2 large heads 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

Make the smoky seed clusters

1. Toast the sunflower and pumpkin seeds in a dry skillet over medium heat, shaking often, until golden, about 3 minutes.
2. Tip the seeds onto a plate and toss with the smoked paprika, cayenne, and fine sea salt.
3. Return the skillet to medium-high heat, add the cane sugar, and let it liquefy. Quickly add the seasoned seeds and toss to coat, taking care not to burn the sugar.
4. Spread the seeds on a plate to cool, then break them into small clusters.

Make the vinaigrette and grill the romaine

1. Whisk the balsamic vinegar, honey, Dijon mustard, and olive oil together. Season with coarse salt and pepper and set aside.
2. Heat an outdoor grill to medium-high. Toss the halved romaine with the 2 tablespoons olive oil.
3. Grill the romaine cut side down until lightly charred, about 3 to 5 minutes, then flip and char the other side, another 3 to 5 minutes.

Assemble

1. Divide the grilled romaine among plates. Top each wedge with radishes, crumbled blue cheese, and parsley.
2. Drizzle generously with the balsamic vinaigrette and scatter the smoky seed clusters over the top. Serve right away.

Grower's tip: Romaine's sturdy, upright leaves are what let it hold up on the grill. Grow it in the cool of spring or fall and harvest whole heads before summer heat sets in, since hot weather makes romaine bolt and turn bitter.

You can grow most of this salad. Plant a row of romaine, some radishes, and a few sunflowers and pumpkins for your own seeds.