Grilled Romaine Hearts with Tarragon Vinaigrette
Elevate your salad game with this Grilled Romaine Hearts with Tarragon Vinaigrette recipe, a vibrant and smoky twist on classic greens. Crisp romaine hearts are lightly charred to perfection on the grill, bringing out their natural sweetness and adding a subtle smokiness. The dish is then brightened with a zesty tarragon vinaigrette, made with fresh tarragon leaves, white wine vinegar, honey, and a hint of Dijon mustard. Cherry tomato halves and freshly shaved Parmesan cheese add bursts of juicy sweetness and savory richness, making it a stunning yet simple side dish or centerpiece for any meal. Ready in just 15 minutes, this recipe is a perfect choice for a quick, flavorful, and visually impressive dish. Ideal for summer grilling, dinner parties, or a refreshing change from traditional salads, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 3 pieces Romaine hearts
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh tarragon leaves
- 2 tablespoons White wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 small piece, minced Garlic clove
- 0.25 cup, shaved Parmesan cheese
- 1 cup, halved Cherry tomatoes
Instructions
Preheat your grill or a grill pan to medium-high heat.
Slice each romaine heart in half lengthwise, keeping the core intact to hold the leaves together.
Brush the cut sides of the romaine hearts with 2 tablespoons of olive oil and season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the romaine hearts cut-side down onto the grill. Cook for 2-3 minutes or until grill marks appear and the edges are lightly charred. Flip and grill for an additional 1-2 minutes. Remove from the heat and set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, 2 tablespoons of chopped fresh tarragon leaves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the vinaigrette.
To serve, arrange the grilled romaine hearts on a platter. Scatter the cherry tomato halves over them and drizzle generously with the tarragon vinaigrette.
Top with shaved Parmesan cheese for a finishing touch. Serve immediately.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.7 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
