Grilled Salad with Herbed Vinaigrette Recipe

Name: Grilled Salad with Herbed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white wine vinegar; 1 fillet anchovy, minced, optional; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt, plus more for seasoning; Freshly ground black pepper; 1/3 cup extra-virgin olive oil, plus more for brushing; 1/4 cup roughly chopped parsley leaves; 3 tablespoons chopped tarragon leaves; 4 portobello mushrooms, stems removed and discarded; 4 ripe plum tomatoes, halved; 1 head romaine, quartered, root end attached

Servings: persons

2 tablespoons white wine vinegar
1 fillet anchovy, minced, optional
1 teaspoon Dijon mustard
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup roughly chopped parsley leaves
3 tablespoons chopped tarragon leaves
4 portobello mushrooms, stems removed and discarded
4 ripe plum tomatoes, halved
1 head romaine, quartered, root end attached

1
Preheat an outdoor grill to medium heat.
2
Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl.
3
Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette.
4
Whisk in the parsley and tarragon and set aside.
5
Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper.
6
Place the mushrooms on the grill smooth side down.
7
Grill until juices collect in the cap and mushrooms soften, about 3 minutes.
8
Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more.
9
Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes.
10
Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.
11
Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates.
12
Drizzle the vinaigrette over the salads and serve.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons white wine vinegar, 1 fillet anchovy, minced, optional, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, plus more for seasoning, and more.

Yes, Grilled Salad with Herbed Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salad with Herbed Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions