Grilled Romaine and Peppered Shiitake

Grilled Romaine and Peppered Shiitake

Time to fire up the grill this weekend with this excellent side. It's simple to make; just give yourself a little time to cook the shiitakes. It gives the dish a "bacon" kind of taste which adds the perfect flavor to this outdoor meal.

We may think dark leafy greens are the best base for a salad (and they are great, don’t get us wrong) but Romaine also packs a nutritional punch and is an excellent source of vitamin K, A, folate and molybdenum. Romaine is also a good source of fiber, manganese and potassium.

Sources: Whole Foods, Mercola, Nutrition Data


Serves 4

Preparation time: 25 minutes
Total time: 1 hour, 30 minutes

Gluten-free, dairy-free, nut-free, egg-free, and no processed sugar.



2 heads of Romaine lettuce
1 T grapeseed oil
½ red onion, sliced thin


½ cup extra virgin olive oil
1 garlic clove, minced
¼ t sea salt
¼ t freshly ground pepper
1 ½ T lemon juice
1 T nutritional yeast
1 t Dijon mustard

Shiitake Peppered Bacon:

3 cups fresh shiitake mushrooms
1 T grapeseed oil
1 t red pepper chili flakes
¼ t coarsely ground black pepper


Make the shiitake bacon first!


1. Preheat oven to 300° F.
2. Trim the shiitake mushrooms and slice very thin.
3. Toss with grapeseed oil and tamari to coat well, then sprinkle with ground pepper and chill pepper flakes.
4. On a parchment lined baking sheet, spread shiitake out into a single layer.
5. Cook for about one hour, tossing the shiitake every 15 minutes.
6. When shiitake have shrunk and become crispy but not too brown, remove from oven to cool.
7. Break shiitake into small pieces and set aside.

While shiitake are baking, make the dressing and prepare the salad!

1. Add all dressing ingredients to a small bowl and whisk vigorously until blended.
2. Wash and cut each head of romaine into quarters, keeping the root end in tact so the leaves stay together.
3. Slice the onion thinly and sauté in olive oil on medium low heat. Set aside.
4. Brush each side of Romaine with grapeseed oil.
5. When you are ready to finish off the salad, heat the grill on high for 10-15 minutes, then reduce heat to medium.
6. Place the romaine pieces on the grill and cook for 20-30 seconds per each side until lightly brown.
7. Paint the dressing onto each piece of Romaine, allowing it to drizzle down between the leaves.
8. Remove Romaine from grill.
9. Serve two pieces of Romaine per plate and sprinkle with the shiitake bacon and fresh cherry tomatoes.

Author's Note: The shiitake bacon preparation was adapted from a recipe by Jodi at here.

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