grilled romaine with citrus herb vinaigrette

Name: Grilled Romaine with Citrus Herb Vinaigrette
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 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

(1 RATING)

27 Pinches 1 Photo

Angela Trusty

Danville, IN

Updated on Jul 14, 2013

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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Grilled Romaine Hearts with Citrus Herb Vinaigrette and Goat Cheese Crumbles

prep time 5 Min

cook time 5 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make grilled romaine with citrus herb vinaigrette

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.
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