Ingredients
Directions
Cut the romaine heart in half lengthwise. Trim the stem/heart end just a bit, but you want all of the leaves to stay attached so keep most of the heart.
With a pastry brush, brush the balsamic onto the leaves, brushing the inside and outside of the romaine leaves.
Heat a stovetop griddle or large stovetop shallow pan on medium-high. Once it’s hot, put one romaine half on it or two, if they both fit. Press the lettuce down lightly with a spatula. Cook for 1–2, until the leaves begin to wilt. Flip the lettuce over and grill the other side for 1–2 minutes.
Place on two plates, cut side up, and set aside while you quickly toast the sunflower seeds in that same pan or griddle.
With the griddle heat on medium, add the sunflower seeds to toast, tossing until fragrant, around 2–3 minutes.
Divide the sunflower seeds between the two heads of lettuce, spreading them out on top to ensure seeds with each bite.
Sprinkle the lettuce heads with salt and pepper, if using, as well as oregano.
Divide the pomegranate seeds between the two lettuce heads, sprinkling on top. Serve while still warm.
Chef's Notes
Substitutions
Use another hardy green like bok choy in place of romaine.
Instead of pomegranate, try strawberries or blueberries.
In place of sunflower seeds, try toasted pecans, walnuts, or pumpkin seeds.
Prep Ahead
Toast the sunflower seeds ahead of time and store in an airtight container in the refrigerator for up to 2 weeks.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop as instructed above.
Ingredients
Directions
Cut the romaine heart in half lengthwise. Trim the stem/heart end just a bit, but you want all of the leaves to stay attached so keep most of the heart.
With a pastry brush, brush the balsamic onto the leaves, brushing the inside and outside of the romaine leaves.
Heat a stovetop griddle or large stovetop shallow pan on medium-high. Once it’s hot, put one romaine half on it or two, if they both fit. Press the lettuce down lightly with a spatula. Cook for 1–2, until the leaves begin to wilt. Flip the lettuce over and grill the other side for 1–2 minutes.
Place on two plates, cut side up, and set aside while you quickly toast the sunflower seeds in that same pan or griddle.
With the griddle heat on medium, add the sunflower seeds to toast, tossing until fragrant, around 2–3 minutes.
Divide the sunflower seeds between the two heads of lettuce, spreading them out on top to ensure seeds with each bite.
Sprinkle the lettuce heads with salt and pepper, if using, as well as oregano.
Divide the pomegranate seeds between the two lettuce heads, sprinkling on top. Serve while still warm.
