Grilled Salad With Herbed Vinaigrette
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
37
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
White Wine Vinegar1 tsp
Dijon MustardDirections:
1
Preheat an outdoor grill to medium heat
2
Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl
3
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette
4
Whisk in the parsley and tarragon and set aside
5
Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper
6
Place the mushrooms on the grill smooth side down
7
Grill until juices collect in the cap and mushrooms soften, about 3 minutes
8
Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more
9
Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes
10
Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes
11
Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates
12
Drizzle the vinaigrette over the salads and serve
13
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