Ingredients
- 1 romaine heart
- 1 tablespoon pepperoncini vinaigrette, homemade or store-bought
- Half an avocado
- 2 slices salami, chopped
- 2 tablespoons Parmesan, shredded
- 2 Pete & Gerry's eggs, soft-boiled
Servings: 2
Amount Per Serving
- Calories 260
- Fat Cal. 160
- Total Fat 18g (28% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 200mg (67% DV)
- Sodium 450mg (19% DV)
- Total Carb. 15g (5% DV)
- Fiber 9g (36% DV)
- Sugars 5g
- Protein 15g
- Vitamin A (550% DV)
- Vitamin C (25% DV)
- Calcium (20% DV)
- Iron (25% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 2 servings
Ingredients
- 1 romaine heart
- 1 tablespoon pepperoncini vinaigrette, homemade or store-bought
- Half an avocado
- 2 slices salami, chopped
- 2 tablespoons Parmesan, shredded
- 2 Pete & Gerry's eggs, soft-boiled
Servings: 2
Amount Per Serving
- Calories 260
- Fat Cal. 160
- Total Fat 18g (28% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 200mg (67% DV)
- Sodium 450mg (19% DV)
- Total Carb. 15g (5% DV)
- Fiber 9g (36% DV)
- Sugars 5g
- Protein 15g
- Vitamin A (550% DV)
- Vitamin C (25% DV)
- Calcium (20% DV)
- Iron (25% DV)
- Vitamin D (10% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
If you've never grilled lettuce before, don't be intimidated. Charring a romaine heart on the grill or in a hot cast iron pan gives the outer leaves a smoky, almost nutty flavor that plays well with the tangy pepperoncini vinaigrette, chopped salami, and Parmesan in this salad. Add soft-boiled eggs and avocado on top for the creamy textural element—no salad is complete without it!
Directions
- Preheat a grill or cast iron pan on medium-high heat. Add vinaigrette into a small bowl. Using a pastry brush, coat romaine heart with vinaigrette.
- Transfer coated romaine heart to grill or cast iron pan and cook for 3-4 minutes on each side until slightly charred.
- Remove lettuce from heat and cut into quarters.
- Divide quartered romaine between two plates. Top with avocado, chopped salami, Parmesan, and soft-boiled eggs and serve immediately.
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