Grilled Romaine Salad Recipe with Eggs, Wakame & Black Vinegar

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Serves 2

Dressing:

• 2 teaspoons soy sauce
• 1 teaspoon Chinese black vinegar
• 1 tablespoon neutral oil
• 1 teaspoon toasted sesame oil

Salad:

• 1/2 cup wakame (dried seaweed)
• oil
• 1 slice thick cut bread
• 1 head romaine, intact, washed, throughly dried and cut in half
• 2 eggs, soft of medium boiled, sliced in half
• black sesame seeds, to garnish

Whisk together the dressing ingredients, taste and adjust soy and vinegar if needed; set aside. Rehydrate wakame in hot water according to directions on package. While the seaweed is rehydrating, grill your croutons.

Heat a bit of oil in a non-stick skillet and grill bread on both sides until golden and crisp. Set aside. In a large frying pan, heat up a touch of oil over medium high heat. Place the romaine in the pan, cut side down and fry until slightly charred and wilted, flipping once. Remove from the heat when done.

Drain the wakame and toss with a bit of the dressing. Cut the toasted bread into large croutons. Assemble the salad by placing the grilled romaine on a large plate. Top with grilled croutons, dressed seaweed and egg halves. Drizzle on the dressing and sprinkle on a few black sesame seeds. Enjoy immediately.