Mmmm, this lemon pepper romaine ribs salad side dish is so delicious. I can't get enough of the fresh, crispy romaine lettuce leaves and the salty, sour lemon-pepper vinaigrette. It's the perfect side to serve alongside any fatty cut of meat or fish. It's keto, gluten-free, dairy-free, vegetarian, Whole30, and Paleo.
QUICK REFERENCE
📋 WHY THIS LEMON PEPPER ROMAINE RIBS RECIPE WORKS
- Two ingredients - this couldn't be simpler to throw together.
- Ready in 15 minutes - no cooking required.
- Fits nearly every plate - keto, gluten-free, dairy-free, vegetarian, Whole30, and Paleo all in one. Super simple to modify if you follow AIP, just skip the pepper.
- Endlessly versatile - it's a base you can dress up as a side, a topped salad, or even a taco shell stand-in.
🥘 INGREDIENT NOTES
- Romaine Lettuce: I always keep fresh romaine leaves on hand. My favorite brand is the already cleaned and separated ones that come in a clamshell from Organic Girl. These are always super fresh, crunchy, and surprisingly sturdy. You can use them to scoop tuna or egg salad, and they make really great taco shells.
- Lemon Pepper Vinaigrette: This is what brings the salty, sour, tangy flavor to the dish. Get the vinaigrette recipe here.
- Optional Garnish: Fresh cracked black pepper, shaved Parmesan, and fresh thyme make a beautiful finishing touch if you tolerate dairy.
🔪 INSTRUCTIONS
Step 1: Arrange the romaine lettuce leaves on a plate.
Step 2: Pour the lemon pepper vinaigrette over the romaine leaves. Finish with fresh cracked black pepper, shaved Parmesan, and fresh thyme, if using.
🍴 HOW TO SERVE
These lemon pepper romaine ribs are super versatile and make a great base for any kind of additional toppings. If you can tolerate dairy, you can add some fresh Parmesan or cheddar cheese on top. Sometimes I like to add thinly shaved red onion, carrot, cucumber, or cherry tomatoes as well.
You can even turn this into a full salad by chopping the lettuce and adding in your favorite salad veggies and toppings. Some of my favorite salad toppings include cubed avocado, sunflower seeds (dry roasted, of course), pepperoncini peppers, green or kalamata olives, crumbled bacon, or sliced hard-boiled egg. Anything goes when it comes to salad fixings!
🥣 STORAGE
Dressed romaine lettuce is best enjoyed fresh, since vinaigrette will wilt the leaves over time. To prep ahead, keep the romaine leaves and vinaigrette stored separately and combine them just before serving.
💭 TOP TIP
Look for whole, sturdy romaine leaves rather than pre-chopped lettuce. The sturdier leaves hold their shape and the vinaigrette better, and they double as an edible scoop for things like tuna or egg salad.
👩🏻🍳RECIPE FAQS
Yes, washed and dried romaine leaves can be stored in the refrigerator for up to 5 days. Just wait to add the vinaigrette until right before serving, since dressed leaves will wilt.
🍳 MORE RECIPES YOU'LL LOVE!
Did you try this recipe? Please leave a 🌟 star rating and let me know what you thought in the comments below. I love hearing from you!
Recipe
Lemon Pepper Romaine Ribs
Ingredients
- 6 Large Romaine Lettuce Leaves
- 2 Tbs. Lemon Pepper Vinaigrette
- Fresh Cracked Black Pepper, to taste (optional)
- Shaved Parmesan, to taste (optional, omit for dairy-free)
- Fresh Thyme, for garnish (optional)
Instructions
- Arrange romaine lettuce leaves on a plate.
- Pour lemon pepper vinaigrette over the romaine leaves. Finish with fresh cracked black pepper, shaved Parmesan, and fresh thyme, if using.
Comments
No Comments