Mmmm, this lemon pepper romaine ribs salad side dish is so delicious. I can't get enough. The fresh crispy romaine lettuce leaves and the salty and sour lemon pepper vinaigrette. It's the perfect side to serve alongside any fatty cut of meat or fish.
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.
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!
Lemon Pepper Romaine Ribs (Keto, GFDF, Vegetarian, Whole30, Paleo)
- 6 Large Romaine Lettuce Leaves
- 2 Tbs. Lemon Pepper Vinaigrette
- Arrange romaine lettuce leaves on a plate.
- Pour lemon pepper vinaigrette over the romaine leaves.
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