Posts by tag: summer

  • Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Posted on September 1, 2016

The original title for this post was “Sheet Pan Salmon Dinner for Two”. But as you can clearly see, this isn’t a recipe for salmon.

Why? Well, because sometimes things just don’t work out the way you had planned them. But I’m not complaining. Because that failed attempt at a salmon recipe is what eventually lead me down the path to creating this Grilled Romaine Salad with Roasted Chickpeas and Tomatoes. Which, as it turns out, is one of the best things to come off my grill this Summer.

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes | www.floatingkitchen.net

One of my favorite recipes here on Floating Kitchen is a grilled romaine salad recipe from 2015. But it seems to have suffered a fate that many of my recipes do – I forgot about it. And I basically went almost the entire grilling season without making it. Massive fail.

However, Amanda’s recent tutorial reminded me of all the deliciousness that grilled romaine has to offer. And that was just the push that I needed to quickly get myself back on the wagon. I’ve made my original recipe a couple of times since then. And I’ve been experimenting with new and different versions as well, like the one I’m bringing you today.

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes | www.floatingkitchen.net

This recipe is pretty straightforward. Once you get your seasoned chickpeas and tomatoes in the oven, you’ll spend a few minutes making a homemade vegan tahini-chive dressing and preparing the romaine lettuce. To cook the romaine on the grill, you only need a couple minutes of time. And I find it tastes best when it’s served almost immediately after being removed from the grill. So save this step until the very end.

Two romaine halves plus the toppings makes for a hearty enough salad to pass as a main meal. But you can easily serve this as a side dish as well, portioning out a single half per person. This recipe would totally make a great addition to your Labor Day Weekend festivities!

And um…holy crap Labor Day Weekend is THIS WEEKEND! How is that possible?

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes | www.floatingkitchen.net

For more quick and easy dishes like my Grilled Romaine Salad with Roasted Chickpeas and Tomatoes, scroll down to the bottom of the post and have a peak at the other #30MinuteThursday recipes created by some of my blogging friends as part of our monthly series!

Cheers,

Liz

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Serves 2

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Ingredients

  • For the Chickpeas
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika

  • For the Tomatoes
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Dressing
  • 1/4 cup water
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 1 tsp. maple syrup
  • 1 tablespoon fresh chives, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Romaine
  • 2 heads romaine lettuce, cut in half lengthwise
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Pre-heat your oven to 400 degrees. Spread the chickpeas out onto a paper towel. Then use a second paper towel to pat the tops dry. Transfer the dried chickpeas to a large rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle evenly with the salt, cumin and paprika. Transfer the baking sheet to your pre-heated oven and roast for 20 minutes, shaking the pan once halfway through the cooking time. Remove the roasted chickpeas from the oven and set aside to cool slightly.
  2. Meanwhile, add the tomatoes to a second baking sheet and toss with the olive oil, salt and pepper. Roast in your pre-heated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
  3. While the chickpeas and tomatoes are roasting, make the dressing. Combine all of the ingredients in a small mason jar. Seal the jar and then shake it well to combine. Set aside.
  4. Pre-heat your grill to high. Drizzle the cut sides of the romaine lettuce with olive oil. Then add the romaine to your grill, cut side down, and grill for about 1-2 minutes, or just until grill marks start to appear. Flip the romaine over and grill for an additional 1-2 minutes on the second side. Remove from the grill and set aside.
  5. Transfer the grilled romaine to serving plates, cut side up. Drizzle with some of the dressing and top with the roasted chickpeas and tomatoes. Serve immediately.
http://www.floatingkitchen.net/grilled-romaine-salad-with-roasted-chickpeas-and-tomatoes/

30-min-thursday.logo

Honey Garlic Salmon Quinoa Bowl from Pumpkin ‘N Spice

Maple Ginger Beef from The Recipe Rebel

Pesto Gnocchi with Sausage, Mushrooms, and Asparagus from Flavor the Moments

One Pot Pea and Corn Pasta from Savory Nothings

Baked Pork Chops with a Cinnamon Glaze from Bake.Eat.Repeat.

  • Tomato, Melon and Cornbread Panzanella Salad

Tomato, Melon and Cornbread Panzanella Salad

Posted on August 29, 2016

This panzanella salad is my way of telling Fall to back the f*** up.

It’s one thing to be bombarded with back-to-school stuff and pumpkin flavored baked goods. But I almost lost my cool when I spotted Halloween candy at the grocery store a couple of weeks ago.

Um. Just no. Let’s all get ahold of ourselves and remember that it’s not even September yet. I’m still rocking a bathing suit on a daily basis. And from what I can tell, there is no room for Halloween candy on this Summer body. So that shit is going to have to stay on the shelf until sweater weather has arrived.

Instead, I bring you this Tomato, Melon and Cornbread Panzanella Salad. Which highlights gorgeous late Summer heirloom tomatoes, fresh basil, mixed greens and sun-ripened honeydew melon. It’s savory, sweet and most importantly, in season.

Tomato, Melon and Cornbread Panzanella Salad | www.floatingkitchen.net

I’m a big fan of panzanella salads and I’ve got a couple recipes here on the blog. Earlier this year I discovered that by using different types of bread, I could easily change up the flavor profile and bring new life to my panzanella salad recipes. So when I spotted a recipe from Food52 that incorporates cornbread instead of traditional French or Italian bread that is more typically used, I knew I had to make a similar version at home. I decided to add in some honeydew melon (you could also use cantaloupe) for sweetness and chopped bacon for that perfect salty contrast. And I added in a few extra greens to help bulk things up a bit, making this dish more than worthy of a main meal.

Tomato, Melon and Cornbread Panzanella Salad | www.floatingkitchen.net

It’s best to use cornbread that’s a day or two old for this recipe. You can bake up your favorite homemade version. Or buy a loaf from the grocery store. It’s all good.

I found I didn’t need any extra dressing for this salad. The juices from the tomatoes and the honeydew melon was enough of a coating for my tastes. But feel free to add a splash of either apple cider or balsamic vinegar and a drizzle of extra-virgin olive oil, if that suits your fancy.

Cheers,

Liz

Tomato, Melon and Cornbread Panzanella Salad

Serves 4-6

Tomato, Melon and Cornbread Panzanella Salad

Ingredients

  • 6 slices bacon
  • 4 cups cubed cornbread (preferably a day old)
  • 2 tablespoons extra-virgin olive oil
  • 4 cups cubed honeydew melon
  • 4 cups sliced heirloom tomatoes
  • 3 cups mixed greens
  • 1 cup fresh basil leaves, torn
  • Salt and black pepper

Instructions

  1. Pre-heat your oven to 425 degrees. Line a baking pan with parchment paper. Lay the bacon slices on top of the parchment paper in a single layer. Place the cubed cornbread in a second baking pan and drizzle with the olive oil. Transfer both baking pans to your pre-heated oven. Cook the bacon for 12-18 minutes, depending on it’s thickness and your preferred level of doneness, then remove it from the oven and transfer the bacon slices to a paper towel-lined plate to drain. Cook the cornbread for 12-15 minutes, until crisp and dry. Remove from the oven and set aside to cool.
  2. In a large bowl, gently toss together the melon, tomatoes and cornbread. Let sit for 5-10 minutes at room temperature. Then chop the bacon and add this to the bowl along with the mixed greens, basil leaves and a pinch of salt and pepper. Toss gently to combine. If you wanted to add a drizzle of extra-virgin olive oil or vinegar, this would be the time to do that.
  3. Transfer to serving bowls and enjoy immediately.
http://www.floatingkitchen.net/tomato-melon-and-cornbread-panzanella-salad/

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