Grilled Romaine Hearts with Arugula Pesto Grilled Romaine Hearts with Arugula Pesto

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Arugula Pesto:


In small skillet, heat oil over medium-high heat; cook capers until golden and crisp, about 2 minutes. Transfer to paper towel-lined plate. Set aside.

Preheat grill to medium heat. Brush both sides of lettuce halves with vegetable oil; season with salt and pepper. Grill lettuce, turning halfway through, until lightly charred, 4 to 6 minutes.

Arugula Pesto

Meanwhile, in food processor, purée arugula, oils, pine nuts, Parmesan, garlic, and lemon zest and juice until combined. Season with salt and pepper. (Can be covered and refrigerated for up to 2 days.)

Place lettuce halves cut side up in serving dish. Drizzle with pesto. Garnish with microgreens and reserved capers.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 550 mg
  • Sugars 2 g
  • Protein 5 g
  • Calories 475
  • Total fat 47 g
  • Cholesterol 6 mg
  • Saturated fat 6 g
  • Total carbohydrate 9 g
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Appetizers & Snacks

Grilled Romaine Hearts with Arugula Pesto