Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

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.
4
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

Grilled Romaine Lettuce Hearts with Warm Dressing and Roasted Tomatoes

Rate this recipe
0 Vote
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    cocktail Tomato
    You might like:

    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.29 /lb or ea.

    PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg BROCCOLI CROWNS PRODUCT OF CANADA OR U.S.A., 1.29 EA. BABY CARROTS 340 g, PRODUCT OF ONTARIO, 1.29 EA.


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 2
    fresh rosemary sprig
  • 4
    romaine lettuce hearts, cut in two
    You might like:

    Flyer Deal  (1)
    CHICORY OR ESCAROLE

    CHICORY OR ESCAROLE

    $1.69 ea.

    PRODUCT OF ONTARIO


  • 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 Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.