GRILLED ROMAINE CHOP SALAD

SERVES 2 PORTIONS

TO MAKE THE SALAD

1/2 lb. (225 g) eggplant, peeled and cut into 1/2-inch-thick (1.3 cm) rounds

2 tsp. salt

2 tbsp. (28 ml) olive oil

1 tbsp. (15 ml) liquid aminos

1 tsp. gluten-free liquid smoke

1 head of romaine lettuce (1 lb., or 455 g), quartered lengthwise

1/4 lb. (115 g) cremini mushrooms, stems removed

1 ear of corn, husk removed

1 cup (150 g) grape or cherry tomatoes, cut in half

1 cup (134 g) partially peeled and chopped cucumber

FOR THE DRESSING

2 tbsp. (28 ml) lemon juice

2 tbsp. (28 ml) olive oil

1 1/2 tsp. nutritional yeast

1/2 tsp. Dijon mustard

1/4 tsp. agave nectar

1/8 tsp. garlic powder

1/8 tsp. salt

Pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 29.4g (4.2g S.Fat)
Carbs: 37g
Protein: 7.9g
Sugar: 24.6g
Sodium: 2679mg

METHOD

TO MAKE THE SALAD

To release some of the eggplant's juices, place it on a plate and sprinkle it with a light dusting of salt on each side. After 20 minutes, brush off as much salt as possible, pat the eggplant dry, and combine the eggplant slices with the olive oil, liquid aminos, and liquid smoke in a large zip-top plastic bag. Seal the bag, shake it up, and place it in the refrigerator for 30 minutes to marinate.

Prepare a medium-hot fire in a grill 180°C/350°F and oil the grill grates.

Remove the eggplant from the marinade and set it aside. Place the eggplant, romaine, mushrooms, and corn on the grill and cook for 3 to 5 minutes, or until there are visible grill marks. Grill for an additional 3 to 5 minutes on the other side. For the last half of the grilling time, brush some of the leftover marinade over the eggplant.

Chop the romaine lettuce and eggplant into bite-size pieces. Remove the corn kernels from the cob. Divide the romaine between two bowls, then top with the eggplant, corn, mushrooms, tomatoes, and cucumber.

TO MAKE THE DRESSING Whisk together all the ingredients until smooth. Drizzle over each salad before serving.