Grilled Romaine Hearts with Rosemary Vinaigrette
Author: Nicole
Ingredients
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
Instructions
  1. 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.
  2. Whisk vinegar, garlic, mustard, salt and pepper in a small bowl or measuring cup.
  3. Add rosemary oil in a slow stream, whisking until emulsified (well blended). Crumble fried rosemary into dressing. Set aside.
  4. Preheat grill to medium.
  5. 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.
  6. Brush olive oil on both sides of romaine pieces. Sprinkle with sea salt and freshly ground pepper.
  7. 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.
  8. Transfer grilled romaine to serving plates. Sprinkle crumbled cheese over romaine and drizzle with dressing. You may have leftover dressing.
  9. Serve warm or at room temperature.
Notes
* 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/