Grilled Romaine With Citrus Herb Vinaigrette Recipes

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GRILLED ROMAINE WITH CITRUS HERB VINAIGRETTE



Grilled Romaine with Citrus Herb Vinaigrette image

This super fast and easy recipe will WOW your friends and family. There's more to grill than meat. Grill some salad! It's so quick to throw on the grill while the meat is resting.

Provided by Angela Trusty @atrusty

Categories     Lettuce Salads

Number Of Ingredients 16

3 bunch(es) romaine lettuce head
1/3 cup(s) green onions, sliced
1/3 cup(s) fresh parsley, chopped
3/4 cup(s) goat cheese,crumbled
1/4 cup(s) olive oil, extra virgin (to brush on lettuce and grill)
VINAIGRETTE
2/3 cup(s) olive oil, extra virgin
1/4 cup(s) orange juice, unsweetened
2 tablespoon(s) white wine vinegar
4 teaspoon(s) dijon mustard
2 teaspoon(s) lime juice
2 teaspoon(s) lemon juice
1/2 teaspoon(s) basil, dried
1/4 teaspoon(s) oregano, dried
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper

Steps:

  • Prepare a charcoal or gas grill for direct grilling over medium heat. Brush and oil the grill grate. To make the vinaigrette, add the vinegar, orange juice vinegar, Dijon, lime juice, lemon juice, basil and oregano to a blender or food processor. Pulse to blend. With the machine running, slowly add the olive oil and process until the dressing emulsifies. Transfer to a bowl. Season with salt and pepper. Cut each romaine heart in half, leaving the core intact. Brush the cut side of the romaine halves with olive oil. Place the romaine halves, cut side down, on the grill directly over the heat and cook until the leaves develop a char and slightly wilt, about 2 minutes. Turn and cook for about another 2 minutes. Transfer the romaine halves, cut side up, to individual plates. Spoon 2 tablespoons of the dressing over each salad and top with 1/6 of the green onions, 1/6 of the parsley and 2 tablespoons of crumbled goat cheese. Pass additional vinaigrette on the side. Serves 6.

GRILLED ROMAINE



Grilled Romaine image

Nothing says summer like crispy grilled romaine drizzled with creamy apple cider vinaigrette and blue cheese crumbles. It's healthy, low-carb, gluten-free and a cinch to make!

Provided by Abbie Brooks

Categories     Appetizers     Salads     Sides

Time 20m

Number Of Ingredients 11

4 hearts of romaine lettuce ((baby cos lettuce))
1/2 cup extra virgin olive oil (divided)
1/2 cup mayonnaise
2 tablespoons grainy mustard
1/4 cup apple cider vinegar
1/2 cup blue cheese crumbles
1/2 cup sliced grape tomatoes
1 tablespoon butter
1 shallot (thinly sliced)
Salt
Pepper

Steps:

  • Preheat grill to 400 degrees F (200 c)
  • Wash and dry romaine while leaving intact
  • Trim off a sliver from the end of the stem and then an inch or so at the top of the leaves
  • Brush with olive oil to thinly coat outside leaves
  • Place on grill and turn every couple of minutes until each side charred (about 6-8 minutes total)
  • Whisk remaining 1/4 cup olive oil with mayo, mustard and vinegar then add a pinch of salt and pepper to taste
  • Heat butter in small skillet and add shallots
  • Let sauté, stirring occasionally, until shallots are brown and slightly crispy, about 4-5 minutes
  • Serve romaine hearts topped with blue cheese crumbles, sliced tomatoes, crispy shallot and dressing

Nutrition Facts : Calories 548 kcal, Carbohydrate 6 g, Protein 5 g, Fat 56 g, SaturatedFat 12 g, Cholesterol 31 mg, Sodium 535 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BARBECUED SALMON WITH GRILLED ROMAINE AND CITRUS VINAIGRETTE



Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 21

1/2 small red onion, finely chopped
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
1 cup dark amber maple syrup
1 tablespoon tomato paste
1 tablespoons Worcestershire sauce
1 teaspoon curry powder
1/8 teaspoon liquid smoke flavoring
1 teaspoon coarse black pepper
Vegetable cooking spray
4 salmon fillets or salmon steaks, 6 to 8 ounces each
Coarse salt
1 small navel orange, zested and juiced
1 small lemon, zested and juiced
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
2 tablespoons chopped fresh tarragon leaves
1 teaspoon salt
1/2 cup extra-virgin olive oil, eyeball it
2 large hearts romaine lettuce
3 scallions, chopped

Steps:

  • Prepare grill or preheat grill pan.
  • On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
  • Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.
  • Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
  • Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.

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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