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Charred Romaine Salad


  • Dressing:
  • 1 tablespoon tahini
  • ½ teaspoon freshly grated ginger
  • ½ teaspoon sesame oil
  • ½ teaspoon rice vinegar apple cider or any other vinegar will also work
  • ¼ teaspoon soy sauce
  • 1/8 teaspoon garlic powder or 1/4 teaspoon fresh grated garlic

  • For the salad:
  • 1 head romaine lettuce
  • 1 teaspoon sesame seeds
  • sliced avocado carrot, tomato, or cucumber (optional)
  • anchovies optional


  • Combine all dressing ingredients and whisk together. Thin with about 1 tablespoon of water, or until you reach desired consistency.
  • Remove outer leaves from romaine head until you reach the cluster of romaine heart (reserve the outer leaves for leftover dressing). Slice the head in half.
  • Set a heavy-bottomed skillet over high heat. Once hot, place the lettuce flat-side down in the pan and let cook without disturbing for 1-2 minutes, or until lightly charred. (You can add a bit of oil with a high smoke point--like avocado oil--to the pan before adding the lettuce, but I found it wasn't necessary.) Flip and repeat until the underside is also charred.
  • Immediately drizzle with dressing, garnish with sesame seeds, additional vegetables and anchovies, if using, and serve!

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