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Grilled Romaine Lettuce Hearts with Warm Dressing and Roasted Tomatoes
2014-05-29
https://www.metro.ca/userfiles/image/recipes/coeurs-de-romaine-grilles-avec-vinaigrette-aux-tomates-roties-10089.jpg
PT15M
PT25M
PT40M
Preheat oven to 375°F.Coat tomatoes in olive oil and puncture with knifepoint.Season with salt and pepper.Place rosemary sprigs on baking sheet and set tomatoes on top of them.Bake 15 to 20 minutes until tomatoes are soft.Remove from oven and set aside.Heat BBQ grill and oil lightly.Brush halved romaine lettuce hearts with olive oil.Add the rest of the rosemary and season.Grill until fine markings appear. Remove from grill and set aside.Remove stem ends from warm tomatoes and press to remove juices.Place tomatoes in a 1 litre container and add white wine vinegar, mustard and pickled garlic clove.Using a handheld blender, blend ingredients until they form a fine, smooth purée.Add olive oil and grapefruit juice and blend to create an emulsion. Season.Place the romaine hearts on a plate and pour the vinaigrette.
4
Zeste
0
0
0
0
8 cocktail Tomato
2 Tbsp. (30 mL) olive oil
2 fresh rosemary sprig
4 romaine lettuce hearts, cut in two
5 Tbsp. (75 mL) white wine vinegar
1/2 tsp. (3 mL) Dijon mustard
1 peeled pickled garlic clove
1/2 cup (125 mL) olive oil
2 Tbsp. (30 mL) grapefruit juice
salt and pepper
Grilled Romaine Lettuce Hearts with Warm Dressing and Roasted Tomatoes
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
8
cocktail Tomato
-
2 Tbsp.
(30 mL)olive oil
-
2
fresh rosemary sprig
-
4
romaine lettuce hearts, cut in two
-
5 Tbsp.
(75 mL)white wine vinegar
-
1/2 tsp.
(3 mL)Dijon mustard
-
1
peeled pickled garlic clove
-
1/2 cup
(125 mL)olive oil
-
2 Tbsp.
(30 mL)grapefruit juice
-
salt and pepper
Preparation
Preheat oven to 375°F.
Coat tomatoes in olive oil and puncture with knifepoint.
Season with salt and pepper.
Place rosemary sprigs on baking sheet and set tomatoes on top of them.
Bake 15 to 20 minutes until tomatoes are soft.
Remove from oven and set aside.
Heat BBQ grill and oil lightly.
Brush halved romaine lettuce hearts with olive oil.
Add the rest of the rosemary and season.
Grill until fine markings appear. Remove from grill and set aside.
Remove stem ends from warm tomatoes and press to remove juices.
Place tomatoes in a 1 litre container and add white wine vinegar, mustard and pickled garlic clove.
Using a handheld blender, blend ingredients until they form a fine, smooth purée.
Add olive oil and grapefruit juice and blend to create an emulsion. Season.
Place the romaine hearts on a plate and pour the vinaigrette.
Source :
Zeste
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
