Grilled Baby Romaine Lettuce with Parmesan Vinaigrette
Recipe GLPRc55e0acb2ea88d
Tender baby romaine halves charred on the grill until lightly caramelized, then drizzled with a tangy, umami-rich Parmesan vinaigrette made from Dijon mustard, garlic, red wine vinegar, and extra-virgin olive oil. A simple yet elegant side dish that brings smoky depth and bright acidity to any meal.
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Ingredients
2 teaspoons Dijon mustard
1 clove garlic, minced
2 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
1/3 cup extra-virgin olive oil
Extra-virgin olive oil for brushing
Kosher salt to taste
Freshly ground black pepper to taste
2 hearts baby romaine lettuce, halved lengthwise
Directions
In a small bowl, combine the Dijon mustard, minced garlic, red wine vinegar, and grated Parmesan cheese. Whisk together until the mixture is well blended and the Parmesan has begun to dissolve.
Slowly whisk in the extra-virgin olive oil in a steady stream, whisking constantly until the vinaigrette is emulsified and uniform in appearance.
Season the vinaigrette with kosher salt and freshly ground black pepper to your taste. Set aside.
Preheat your grill to medium-high heat (about 400°F). Lightly brush the cut sides of the baby romaine halves with extra-virgin olive oil, then season them generously with salt and pepper.
Place the romaine halves cut-side down on the hot grill. Cook for 3 to 4 minutes, until the cut surfaces develop golden-brown char marks. Do not move them during grilling for optimal char development.
Carefully flip the romaine halves and cook for another 2 to 3 minutes on the second side until they are tender and lightly charred but still hold their structure.
Transfer the grilled romaine to a serving platter and drizzle generously with the Parmesan vinaigrette. Serve warm or at room temperature.
