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.

No additional tips available.

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

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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.

Grilled Salad with Herbed Vinaigrette

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