Grilled Romaine Caesar Salad with Herbed Butter Beans

Simple recipe ready in no time. This will impress your taste buds and your friends! It's a Smoky, charred flavour, with lemon-herb white beans and Caesar dressing!

Organic Ingredients

SALAD

• 2 large heads romaine lettuce

• 1 Tbsp avocado oil

• 1/4 tsp sea salt

• 1/4 tsp black pepper

BEANS

• 1 15-ounce can butter beans

• 1 clove garlic, minced

• 1 Tbsp lemon juice

• 1 Tbsp avocado oil

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 2 Tbsp fresh parsley, chopped

DRESSING

• 1 cup hemp seeds

• 1 Tbsp dijon mustard

• 12 cloves fresh garlic

• 2 Tbsp capers in brine

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 1/2 cup lemon juice

• 1/2 cup apple cider vinegar

• 4 Tbsp olive oil

INSTRUCTIONS

1. Heat up your bbq.

2. Prepare romaine by leaving whole, but remove any bruised or broken leaves. Then rinse the head of lettuce to remove any dirt and pat dry with a clean towel.

3. Use a knife to carefully cut the romaine heads in half lengthwise and use a tea towel to clean any remaining bits of dirt from the inner leaves. Then arrange on a baking sheet and lightly drizzle the cut sides with oil. Season with salt and pepper and set aside.

4. In the meantime, add rinsed and drained butter beans to a small mixing bowl along with garlic, lemon juice, avocado oil, sea salt, black pepper, and fresh parsley. Toss to combine. Set aside.

5. Next, prepare the dressing. Add hemp seeds, dijon mustard, salt, pepper, fresh garlic, capers, apple cider vinegar, lemon juice, olive oil into a high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Set aside.

6. Place romaine on the bbq and grill for 2 minutes on each side, or until there are visible grill marks.

7. Remove romaine and transfer to a large cutting board. Chop into large chunks and transfer into a large salad bowl. Top with white beans, dressing and toss until well coated.

8. Serve fresh. Leftover dressing will keep covered in the refrigerator up to 5-7 days.