Something happens when you grill lettuce: it gets deliciously smoky and earthy. Little gems are a miniature variety of romaine, and because of their small size, they’re perfect for this dish. If you can’t find them, don’t hesitate to use romaine hearts. The Spanish-inspired dressing flavors of sherry vinegar and sweet paprika enhance the smokiness provided by the grilled lettuce. Finish it off with a bright splash of orange zest and crunchy walnuts.
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Although this dressing is so simple to assemble, you can make preparation even simpler if you make it ahead of time. Save even more time by chopping walnuts in advance. You’ll be ready to sizzle once the grill is hot.
- In small bowl, combine oil, vinegar, maple syrup, sweet paprika, salt, and pepper.
- Chop walnuts or blitz in food processor to the size of small peas and set aside.
- Slice each lettuce in half lengthwise, being careful to retain core. Wash and dry lettuce well. Brush each lettuce half with a bit of olive oil mixture and place cut side down on grill until just wilted and grill marks are showing, about 2 minutes. Turn and grill the other side, about another minute.
- Remove lettuce halves to serving plate; sprinkle with chopped walnuts, and drizzle with remaining dressing. Using a rasp, zest a bit of orange over each piece of lettuce. Cut orange in half and squeeze juice from half the orange over lettuce pieces to finish.
Per serving: 190 calories; 10 g protein; 10 g total fat (1 g sat. fat); 23 g total carbohydrates (9 g sugars, 1 g fiber); 119 mg sodium
