Garlicky Grilled Lettuce with Tahini Dressing Recipe

A spin on the traditional wedge salad, grilled lettuce is paired with a garlic tahini dressing and topped with bacon and onions.

Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

3 slices thick-cut bacon
2 tablespoons tahini
2 tablespoons minced garlic, divided
4 tablespoons (49 milliliters) olive oil, divided
2 teaspoons (17 milliliters) honey
2 teaspoons (9 milliliters) lemon juice
¼ teaspoon sea salt
¼ cup red onion, diced
1 head iceberg lettuce

Instructions

1. Add bacon to medium skillet over medium heat. Cook 3 minutes per side until bacon is crisp. Place bacon on a paper towel-lined plate and set aside.
2. To prepare dressing, combine tahini, 1 tablespoon minced garlic, 1 tablespoon olive oil, honey, lemon juice, 2 tablespoons water and sea salt in a small bowl or jar. Whisk to combine and refrigerate.
3. To a small bowl, add 3 tablespoons olive oil and 1 tablespoon garlic. Set aside. Rinse lettuce and pat dry with a clean towel. Cut lettuce head through the core into four equally sized wedges, then remove outermost leaves.
4. Preheat grill to 400°F (204°C). Brush lettuce wedges with olive oil and garlic mixture. Place lettuce cut side down and grill for 2 to 3 minutes, then turn lettuce to grill the other cut side for 2 to 3 minutes. Remove from grill and serve each wedge with 1 tablespoon tahini dressing, and equal amounts crumbled bacon and chopped red onions.

Nutrition Information

Serves: 4
Serving Size: 1 wedge (168 grams), 1 tablespoon dressing (18 grams), plus bacon crumbles and red onion garnish (14 grams)

370 calories, 33g total fat, 8g saturated fat, 27mg cholesterol, 458mg sodium, 13g carbohydrate, 3g fiber, 8g sugar, 8g protein, 397mg potassium, 163mg phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.