Southern Summer Grilled Romaine Salad
serves 2
1 15-oz can black-eyed peas
4 medium roma tomatoes
salt and freshly cracked black pepper
1 TBSP olive oil
1 1/4 tsp red wine vinegar, divided
1/4 tsp dried oregano
1/4 tsp fine sea or kosher salt
flesh of 1 ripe avocado
1 TBSP finely chopped chives
1 head romaine lettuce, washed and thoroughly dried
1/4 cup salted smoked almonds, roughly chopped
Drain and rinse the beans in a sieve. Set aside to let drain thoroughly.
Meanwhile, cut the tomatoes in half lengthwise and scoop out the center flesh (discard seeds), reserving. Sprinkle the tomato shells with a pinch of salt and a bit of freshly cracked black pepper.
To the reserved tomato innards, add oil, 1 tsp red wine vinegar, oregano, and 1/4 tsp salt. Blend with an immersion blender. Taste and adjust seasoning.
Use a fork to mash avocado, remaining 1/4 tsp red wine vinegar, and chives. Spoon into tomato halves.
Heat a countertop electric grill or stovetop griddle. Cut romaine head in half lengthwise and grill for just a few minutes, until wilted up top and seared below. Place each half cut-side up on serving plates and top each with half the beans. Arrange 4 tomato halves around the lettuce on each plate, top each with half the chopped smoked almonds, and add dressing to taste.