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 |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 247 mg | 5% | |
*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.
