Ingredients
2sliceswhole-grain bread,or gluten-free bread
½garlic clove
extra-virgin olive oil spray
3romaine lettuce heads
2radishes,sliced paper-thin
2tbspchives,chopped
2tspcapers,drained
2tbsphemp seeds
sea salt and freshly ground black pepper
lemon wedges,for serving
¼cupmicrogreens,optional
red pepper flakes,pinches, optional
½cupraw cashews
1garlic clove
2tbspfresh lemon juice
2tspdijon mustard
2tspcapers,drained
½cupwater
freshly ground black pepper
Preparation
Preheat the oven to 350 degrees F.
Rub the bread slices with the cut side of the garlic clove, then slice the bread into cubes.
Spritz the bread cubes with olive oil.
Bake for 10 to 15 minutes until crispy. Set aside.
In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper.
Blend until creamy.
Preheat a grill or grill pan to high heat.
Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper.
Grill the romaine, cut-side down, for 1 to 2 minutes until char marks form.
Gently flip the romaine, then grill for 2 minutes more.
Place the grilled romaine onto a bowl, then drizzle with the dressing.
Top with the radishes, chives, capers, and croutons.
Sprinkle with the hemp seeds, microgreens, and red pepper flakes.
Serve with the lemon wedges and the remaining dressing on the side, and enjoy!
