Are you in the full swing of summer yet? Do you have flip-flop tan lines? Are you enjoying evening cocktails on the back patio? Have you eaten all the strawberries you can get your hands on? Are you embracing the fact that summer means you must eat ice cream every night? Are you grilling all.the.foods.?! Please say yes!!
We are in love with our Weber grill and have thrown every possible food on it…pizzas, fish tacos, asparagus, avocado…and most recently hearts of romaine drizzled in an herby lemon Dijon vinaigrette and topped with fresh parmesan, parsley, and juicy grape tomatoes.
The crunchy romaine is slightly charred on the grill giving it a smoky flavor that is summer. The zesty lemon juice and herbs provide a fresh counter-balance. Grated parmesan melts slightly over the romaine and gives a welcome salty flavor, and the tomatoes are a sweet finish to each bite.
We served this with grilled BBQ chicken, but it would be perfect with any grilled dish.
Happy double dipping!
Recipe – a Double Dipper Original
- 4 romaine hearts, halved
- 1 tbsp. olive oil
- juice of 1 lemon
- 1 tbsp. Dijon mustard
- 1 tbsp. green onion, chopped
- 1/2 tsp. oregano
- handful of parsley, chopped
- handful of grape tomatoes, halved
- fresh grated parmesan, for topping
In a small mixing bowl or jar, combine olive oil, Dijon mustard, chopped green onion, oregano, and lemon and whisk/shake to create vinaigrette.
Place halved romaine hearts on the grill face down, over medium heat to develop grill marks. After 1 minute, turn the romaine hearts over and brush the vinaigrette on the side that was facing down. Cook the romaine hearts for about 4-5 minutes.
Sprinkle with fresh parmesan, parsley, and grape tomatoes.