Pink Peppercorn Lemon Thyme Charred Salad

Chef Tony Reed
Servings

2

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Salad

We're celebrating all things char, and Chef Tony Reed shows you how a little leaf singeing can enhance flavors and make that Pink Peppercorn Lemon Thyme dressing sing. 

 Check out more of Chef Tony's recipes over on Youtube.

Pink Peppercorn Lemon Thyme Charred Salad

Ingredients

  • 2 heads Romaine
  • 8 Lemon Slices

blank

  • 4 cloves Garlic
  • 1 tsp Dijon Mustard
  • 1/4 cup Lemon Juice
  • 2 tbsp Red Wine Vinegar
  • 1/4 cup Olive Oil
  • Spiceology Pink Peppercorn Lemon Thyme to taste
  • Salt to taste

blank

  • Parmesan Cheese to taste

  • Black Peppercorns ground to taste (we used HexClad’s grinder)

  • flakey salt to taste

Directions

  1. Preheat your grill to 400-500° F

  2. Remove the loose leaves off the head of romaine, and slice the heads in half through the heart of the romaine.
  3. Apply olive oil and Pink Peppercorn Lemon Thyme over the inside of the romaine head and place on the grill.

  4. Grill until you see char, then turn 90 degrees and grill until you see nice square grill marks.

  5. Remove from grill and plate.
  6. Dress the romaine with Pink Peppercorn Lemon Thyme dressing, and garnish with fresh parmesan and freshly ground pepper and finishing with flake salt.
Recipe Products
Spice
Blend

Pink Peppercorn Lemon Thyme All-Purpose Seasoning

Key Ingredients

Peppercorns Pink, Black Pepper, Thyme Leaves, Lemon
Blend

Pink Peppercorn Lemon Thyme Salt-Free Seasoning

Key Ingredients

Peppercorns Pink, Black Pepper, Thyme Leaves, Lemon