Grilled Chicken And Romaine With Caper Dressing Recipes

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GRILLED CHICKEN THIGHS AND ROMAINE WITH DIJON VINAIGRETTE



Grilled Chicken Thighs and Romaine with Dijon Vinaigrette image

Grill the chicken and the lettuce for this simple salad with a tangy Dijon dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

Vegetable oil, for the grill
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
1 head romaine, trimmed and quartered, root end attached

Steps:

  • Prepare a grill for medium heat; lightly coat the grates with vegetable oil.
  • Whisk together the vinegar, mustard, Worcestershire, garlic, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and thick. Transfer half to a small bowl and whisk in the parsley and tarragon; set aside. Add the chicken to the dressing remaining in the large bowl and toss to coat.
  • Grill skin-side down until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 minutes more. Transfer to a platter and rest for at least 5 minutes before serving.
  • While the chicken rests, grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Put 1 wedge of romaine on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herbed dressing. ?

CHICKEN SKEWERS WITH GRILLED ROMAINE



Chicken Skewers With Grilled Romaine image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons red wine vinegar, plus more for drizzling
2 tablespoons chopped fresh oregano
1 tablespoon minced shallot or red onion
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
Kosher salt
1 head romaine lettuce, quartered lengthwise
1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into chunks
1 1/2 cups breadcrumbs
1/4 cup grated parmesan cheese

Steps:

  • Preheat a grill to medium high. Soak 8 wooden skewers in water, about 15 minutes. Meanwhile, make the dressing: Mix the olive oil, vinegar, oregano, shallot, garlic, red pepper flakes and 1 1/4 teaspoons salt in a large bowl. Drizzle the cut sides of each piece of romaine with about 1 teaspoon of the dressing. Add the chicken to the bowl with the remaining dressing and toss. Add the breadcrumbs and toss to coat. Thread the chicken onto the skewers, leaving space between each piece. Grill the chicken skewers, turning occasionally, until cooked through, 8 to 10 minutes. Meanwhile, grill the romaine, turning once, until marked and slightly wilted, 1 to 2 minutes. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt. Serve with the chicken skewers and sprinkle with the parmesan.

Nutrition Facts : Calories 523, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 104 milligrams, Sodium 1106 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 43 grams

GRILLED ROMAINE



Grilled Romaine image

Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.

Provided by Sam Sifton

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/2 cup grated Parmesan

Steps:

  • Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  • Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
  • Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 33 grams, Carbohydrate 12 grams, Fat 42 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 891 milligrams, Sugar 4 grams, TransFat 0 grams

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