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Grilled Romaine Lettuce Hearts with Warm Dressing and Roasted Tomatoes 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.
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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

Grilled Romaine Lettuce Hearts with Warm Dressing and Roasted Tomatoes

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4
portions
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    cocktail Tomato
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    BROCCOLI

    BROCCOLI

    2 for $3.00

    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 2 Tbsp.
    (30 mL)
    olive oil
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    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 2
    fresh rosemary sprig
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    MRS DASH SEASONING

    MRS DASH SEASONING

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 4
    romaine lettuce hearts, cut in two
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 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
    You might like:

    Flyer Deal  (1)
    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    grapefruit juice

  • salt and pepper
Imprimer ma sélection

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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