Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
18 min
Prep:
12 min
Cook:
6 min
Yield:
4 servings
Level:
Easy
Healthy

Ingredients

Directions

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.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fall Salad

Recipe courtesy of Tyler Florence

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Recipe courtesy of Bobby Flay

Grilled Cauliflower Salad

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword