Grilled Romaine Hearts With Champagne-Mustard Vinaigrette
Per ServingGrilled Romaine Hearts With Champagne-Mustard Vinaigrette |
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|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1/2 romaine heart | ||
| Calories | 75 | |
| Fat | 7 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 2 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 170 | mg |
| Potassium | 185 | mg |
| Protein | 1 | g |
| Phosphorus | 25 | mg |
| Choices: Vegetable 1, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 1/2 romaine heart
- Preparation Time: 5 minutes
- Cooking Time: 3 minutes
Ingredients
| Nonstick cooking spray | ||
| 2 | large | large romaine hearts (about 10 oz. total) |
| 1 1/2 | Tbsp. | champagne or white wine vinegar |
| 1 | tsp. | Dijon mustard |
| 1 | garlic clove, very finely minced | |
| 2 | Tbsp. | olive oil |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
Directions
- Preheat an outdoor grill to medium. Coat the grill rack with cooking spray.
- Slice each romaine heart in half lengthwise, keeping the root end intact.
- In a small bowl, whisk the vinegar, mustard, and garlic. In a thin stream, slowly add the olive oil, and whisk until the dressing is emulsified. Stir in the salt and black pepper.
- Add the romaine hearts to the grill, cut side down. Brush some of the vinaigrette over the romaine hearts. Grill, uncovered, for about 2 minutes. Using tongs, carefully turn the romaine hearts and brush with the remaining dressing; grill for 1 minute. Remove the romaine hearts from the grill and place on a plate to serve.
