Vegan Grilled Hearts of Romaine Salad with Vegan Chinese Mustard Dressing and Vegan Five Spice and Lime Roasted Cashews or Peanuts

Yield: 2 salads with leftover dressing (dressing recipe makes 8 servings)

This, my favorite new salad, was inspired by three restaurant dishes. One was a grilled salad from a local pub that was good but the Romaine wasn't caramelized enough and it wasn't served with anything very interesting in the way of dressing or garnish. The others, a Caesar salad with addicting spicy cashews on top (the only part I could eat) and a mound of haystack fried potatoes with a dreamy Chinese mustard sauce, were both served at the fantastic China Grill in South Beach. So, I decided to grill the Romaine lettuce typically used in a Caesar salad and replicate both the nuts on that salad and the mustard sauce from the potato dish, making it into a dressing. I didn't want to use peanut butter as the creamy base, as I wanted the flavor to be more Chinese than Thai, so I decided on tahini which, though I usually associate it with Mediterranean food, is a sesame paste and sesame is a common ingredient in Chinese cooking. I think the result is fantastic--in fact, I ate both salads for lunch today--and hope you will too.

Salad:
1 head of romaine lettuce, with outer leaves removed down to heart (about 9 leaves removed on a large head) and heart sliced in half vertically; or purchase hearts of romaine and slice one heart in half vertically
olive oil
coarse sea or kosher salt

Well in advance of making the salad, rinse Romaine heart on the inside and outside and let water run down between leaves vertically. Invert and shake out well. Drain and pat dry. The lettuce should be completely dry before grilling. Preheat indooor or outdoor grill, grill pan, panini maker or, in a pinch broiler. Brush the interior and exterior surfaces of each heart of Romaine half with olive oil and sprinkle with salt. Place lettuce, cut side down on preheated grill, grill pan, panini maker or broiler rack. Grill or broil until nice grill marks or light charring develops, approximately 6-8 minutes. Watch closely, as time may vary widely depending on the heat of your grill. Flip as soon as cut side has developed nice grill marks and grill on the other side to develop the same unless, of course, you are using an indoor grill or panini maker that heats the top and bottom simultaneously, in which case flipping isn't necessary. Remove to serving plates, blotting any moisture away first, if necessary. Drizzle with about 1 tablespoon of dressing and sprinkle with spicy cashews or peanuts (recipes below). Serve whole with a knife and fork.


Vegan Chinese Mustard Dressing:
1 tablespoon tahini
1 tablespoon warm water
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
2 tablespoons Chinese style prepared mustard
2 tablespoons brown sugar
pinch coarse sea or kosher salt

Combine all ingredients in a small bowl or cup, whisking until smooth. If your tahini has been stored in the fridge, warm the liquids for 10 seconds or so in microwave to help the sesame paste break down when combined. Cover and refrigerate any leftovers.


Vegan Five Spice and Lime Roasted Cashews or Peanuts:
1 tablespoon olive oil
juice and zest of 1/2 of a lime
1-2 tablespoons brown sugar (start with smaller amount and add more if desired)
1/2 teaspoon coarse sea or kosher salt
1/4 teaspoon (or to taste) five spice powder
1/8 teaspoon (or to taste) cayenne pepper
12 ounces lightly salted cashew halves and pieces or peanuts (reserve can)

Line a baking sheet with a brown paper bag, waxed paper or parchment paper. In a wok or large saucepan over medium high, heat olive oil to shimmering. Meanwhile, combine all remaining ingredients except peanuts. Stir into hot oil, being careful not to splatter, followed immediately by peanuts. Roast and stir for about 7 minutes, lowering heat if necessary, or until exterior is caramelized and peanuts taste slightly roasted. Avoid scorching or you will have to throw out the whole batch. Pour immediately onto prepared baking sheet to cool completely. Store leftovers in the reserved peanut can.