Grilled Romaine Hearts with Rosemary Vinaigrette |
Author: Nicole
Dressing
- 6 tablespoons olive oil
- 4 sprigs of fresh rosemary
- 2 tablespoons white balsamic vinegar
- 1 small clove garlic, minced
- 2 teaspoons Dijon mustard
- Sea salt and freshly ground pepper
Salad
- 4 romaine hearts
- 3 to 4 ounces goat cheese or feta (crumbled)
- 2 teaspoons olive oil
- Sea salt and freshly ground pepper
- Heat oil in a small skillet over medium heat. Add rosemary sprigs and fry until crisp, about a minute. Transfer rosemary to paper towel to dry. Set rosemary olive oil aside.
- Whisk vinegar, garlic, mustard, salt and pepper in a small bowl or measuring cup.
- Add rosemary oil in a slow stream, whisking until emulsified (well blended). Crumble fried rosemary into dressing. Set aside.
- Preheat grill to medium.
- Cut each head of romaine into two pieces from top to bottom – do not remove bottoms of romaine or it will fall apart on the grill.
- Brush olive oil on both sides of romaine pieces. Sprinkle with sea salt and freshly ground pepper.
- Place romaine cut side down on grill. Grill for about 3 minutes. Flip and grill for an additional 2 minutes. Romaine should still be crispy.
- Transfer grilled romaine to serving plates. Sprinkle crumbled cheese over romaine and drizzle with dressing. You may have leftover dressing.
- Serve warm or at room temperature.
* You can add grilled chicken or shrimp to this salad to make it a main course. You may want to serve 1-1/2 heart per person rather than 1 heart per person for a side salad.
* Dressing can be made 24 hours in advance.
Recipe by Riegl Palate at https://www.rieglpalate.com/grilled-romaine-hearts-with-rosemary-vinaigrette/
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