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white wine vinegar fillet anchovy mustard kosher salt freshly ground black pepper extra-virgin olive oil parsley leaves tarragon leaves portobello mushrooms tomatoes head Romaine
Viewed: 26 - Published at: 8 years agoIngredients
- 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
Method
- Preheat an outdoor grill to medium heat.
- Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl.
- 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.
- Whisk in the parsley and tarragon and set aside.
- Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper.
- Place the mushrooms on the grill smooth side down.
- Grill until juices collect in the cap and mushrooms soften, about 3 minutes.
- Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more.
- Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes.
- Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes.
- Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates.
- Drizzle the vinaigrette over the salads and serve.
