Grilled Romaine & Carrots with Ranch Dressing

Name: Grilled Romaine & Carrots with Ranch Dressing
Yield: 10
Ingredients: 880.0g Romaine Lettuce, halved; 320.0g Carrots, assorted, peeled with tops on; 0.0n/a Olive oil, as needed; 200.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 125.0ml Vegan sour cream; 20.0ml White wine vinegar; 15.0ml Lemon juice; 5.0g Parsley; 5.0g Chives; 10.0g Garlic cloves; 5.0g Mustard; 0.0n/a Salt, as needed; 40.0g Capers, to garnish; 20.0g Pine nuts, to garnish; 0.0[_] Parsley leaves, to garnish

Grilled Romaine & Carrots with Ranch Dressing – Recipe

Not your regular salad, this recipe has the vegetables roasted and grilled to bring out beautiful smoky and sweet charred flavours that are well-complemented by a creamy vegan ranch dressing.

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What you need

Romaine Lettuce, halved 880.0 g
Carrots, assorted, peeled with tops on 320.0 g
Olive oil, as needed
HELLMANN'S Vegan Mayonnaise 2.4kg 200.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Vegan sour cream 125.0 ml
White wine vinegar 20.0 ml
Lemon juice 15.0 ml
Parsley 5.0 g
Chives 5.0 g
Garlic cloves 10.0 g
Mustard 5.0 g
Salt, as needed
Capers, to garnish 40.0 g
Pine nuts, to garnish 20.0 g
Parsley leaves, to garnish

Salads & Bowls

American

Casual Dining

Vegetables

Main Meals

Not your regular salad, this recipe has the vegetables roasted and grilled to bring out beautiful smoky and sweet charred flavours that are well-complemented by a creamy vegan ranch dressing.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Roast Vegetables
- Place the carrots on a sheet tray, drizzle with olive oil, and season.
- Roast the carrots in the combi oven until charred and cooked through.
- Place the romaine lettuce halves on a sheet tray, drizzle with olive oil, and season.
- Cook on the grill until charred on all sides.
Ranch Dressing
- Add HELLMANN'S Vegan Mayonnaise, vegan sour cream, white wine vinegar, lemon juice, parsley, chives, and mustard to a food processor.
- Blend until smooth. Season.
To Serve
- Plate the roast vegetables, and generously drizzle with the vegan ranch dressing.
- Garnish with capers, pine nuts, and fresh parsley