Grilled Romaine Hearts

SOUND BITE

Don’t eye-roll me on this, but grilled romaine is actually delicious. I know, I know, it’s just WEIRD to put lettuce on the grill, but hardy romaine hearts can handle the heat! I basically smother my smoky, charred romaine with this divine (oil-free) tahini dressing, then grate some good Parmesan over top. The sautéed, savory chickpeas add plant-based protein and fiber.

More Tahini Tips

10 or 15 years ago, I hesitated to use tahini in my recipes because it wasn’t as widely available as it is today. Not only do most grocery stores carry it now, but they often have several brands to choose from!

It’s become wildly popular and trendy lately, and if you’ve never used it in your cooking, I recommend giving it a try.

So, what exactly is tahini? It’s simply sesame seeds ground into a rich, creamy paste. Think of it as peanut butter’s Mediterranean cousin—a little earthier, a little more refined, but just as versatile.

It’s the star ingredient in hummus, but you’ll also find it in salad dressings, where it adds a silky texture and nutty background flavor that’s pretty much unbeatable.

When it comes to buying tahini, here’s my tip: always choose the runny kind. The best tahini should be pourable.

If you open the jar and it’s thick enough to spackle a wall, you’ve got the wrong stuff. I’m not saying you SHOULD or even COULD open the jars at the store, but you can usually tell if the contents are solid or runny if you shake it.

The Middle Eastern brands tend to be smoother and more flavorful than some of the domestic options, so if you have access to an international grocery store or if there’s an international food aisle at your supermarket, look there.

Some brands I’ve tried that I really like: Soom, Tamam and Trader Joe’s, if you’re in the US.

One last tip: Always stir your tahini well before using. Just like natural peanut butter, it tends to separate, with oil on top and thicker paste on the bottom.

Give it a good mix and you’re good to go. Stir it, drizzle it, love it!