Grilled Romaine with Citrus Herb Vinaigrette

Angela Trusty

By
@atrusty

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.


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Serves:

6

Prep:

5 Min

Cook:

5 Min

Ingredients

3 bunch
romaine lettuce head
1/3 c
green onions, sliced
1/3 c
fresh parsley, chopped
3/4 c
goat cheese,crumbled
1/4 c
olive oil, extra virgin (to brush on lettuce and grill)

VINAIGRETTE

2/3 c
olive oil, extra virgin
1/4 c
orange juice, unsweetened
2 Tbsp
white wine vinegar
4 tsp
dijon mustard
2 tsp
lime juice
2 tsp
lemon juice
1/2 tsp
basil, dried
1/4 tsp
oregano, dried
1/4 tsp
salt
1/8 tsp
pepper

Directions Step-By-Step

1
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.

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy