Grilled Romaine Hearts with Tarragon Vinaigrette
Elevate your salad game with this Grilled Romaine Hearts with Tarragon Vinaigrette recipe, a vibrant and smoky twist on classic greens. Crisp romaine hearts are lightly charred to perfection on the grill, bringing out their natural sweetness and adding a subtle smokiness. The dish is then brightened with a zesty tarragon vinaigrette, made with fresh tarragon leaves, white wine vinegar, honey, and a hint of Dijon mustard. Cherry tomato halves and freshly shaved Parmesan cheese add bursts of juicy sweetness and savory richness, making it a stunning yet simple side dish or centerpiece for any meal. Ready in just 15 minutes, this recipe is a perfect choice for a quick, flavorful, and visually impressive dish. Ideal for summer grilling, dinner parties, or a refreshing change from traditional salads, this recipe is sure to become a favorite.
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Ingredients
- 3 pieces Romaine hearts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh tarragon leaves
- 2 tablespoons White wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 small piece, minced Garlic clove
- 0.25 cup, shaved Parmesan cheese
- 1 cup, halved Cherry tomatoes
Directions
Step 1
Preheat your grill or a grill pan to medium-high heat.
Step 2
Slice each romaine heart in half lengthwise, keeping the core intact to hold the leaves together.
Step 3
Brush the cut sides of the romaine hearts with 2 tablespoons of olive oil and season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 4
Place the romaine hearts cut-side down onto the grill. Cook for 2-3 minutes or until grill marks appear and the edges are lightly charred. Flip and grill for an additional 1-2 minutes. Remove from the heat and set aside.
Step 5
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, 2 tablespoons of chopped fresh tarragon leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.
Step 6
To serve, arrange the grilled romaine hearts on a platter. Scatter the cherry tomato halves over them and drizzle generously with the tarragon vinaigrette.
Step 7
Top with shaved Parmesan cheese for a finishing touch. Serve immediately.
Nutrition Facts
| Serving size | (526.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 601.1 |
| Total Fat 51.3g | 0% |
| Saturated Fat 11.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 22.2mg | 0% |
| Sodium 2673.3mg | 0% |
| Total Carbohydrate 24.7g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 12.7g | |
| Protein 13.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 336.2mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 939.9mg | 0% |
Source of Calories