Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing

Serves 8


romaine hearts 2 heads, halved
Baby Kale 2 Bunches
olive oil


Dijon mustard 2 Tbsp.
egg yolks 2 each salt 2 tsp.
black pepper 1/2 tsp.
cumin 1/2 tsp.
lemon juice 4 Tbsp.
Whole Milk Plain Greek yogurt 1.5 cups
canola/olive blend oil 1 c.

  1. Combine all ingredients except oil in blender. Puree on high speed one minute.
  2. Add oil in a thin stream to emulsify.


spring onions 2lb
red wine vinegar .5 qt.
water .5 qt.
sugar .5 c
salt 2 tbsp.
peppercorns 1 tsp.
thyme sprigs 4 ea

  1. Trim off the bottom of the onions leaving the green tops
  2. Combine water, vinegar, sugar, salt, thyme and peppercorns.
  3. Bring to a boil and pour on onions
  4. Place plastic on top and cool.


  1. Season romaine & kale with salt and olive oil and grill until slightly charred.
  2. Dress pickled onions with dressing and a little of the pickling liquid.
  3. It's up to you how sweet and sour you want the salad.
  4. Serve immediately.