Savory Olive Oil Grilled Hearts of Romaine

A twist on our favorite lettuce offers a touch of smokiness with Cocoa Dusted Orange Salted Pistachios

Recipe by: Gabrielle

SERVES: 4-6

Wine Pairing: 2016 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 10 minutes COOK TIME: 4-8 minutes TOTAL TIME: 18 minutes

INGREDIENTS

2-3 medium-size whole romaine lettuce hearts, washed and dried
4-6 Tbsp. GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
4-6 Tbsp. GC Napa Valley Natural Lemon Olive Oil
4-6 Tbsp. GC Napa Valley Natural Vinegar Cabernet Sauvignon
4-6 Tbsp. GC Napa Valley Natural Orange Infused Honey
4-6 tsp. GC Napa Valley Natural Chardonnay Finishing Sea Salt
4-6 tsp. GC Napa Valley Natural Tarragon Pink Peppercorn
4-6 Tbsp. pomegranate seeds (arils)
2 oz. GC Napa Valley Natural Cocoa Dusted Orange Salted Pistachios

For Salad

Preheat grill to medium heat. Alternative: Preheat a dry sauté pan or grill pan over medium-high heat on the stove.
Halve each Romain heart lengthwise through the stem so the leaves remain intact.
Brush each side with ½ Tbsp. Savory Extra Virgin Olive Oil. Place cut-side down, cook until slightly grilled but still firm to maintain its crunch, 2-4 minutes each side.

For Deconstructed Dressing

Place romaine hearts cut-side up on platter or individual plates and drizzle or sprinkle the ‘deconstructed dressing’ ingredients as follows (you may vary the amount of each ingredient based on personal preferences):
Lemon Olive Oil: 1 Tbsp. per serving
Cabernet Sauvignon Vinegar: 1 Tbsp. per serving
Orange Infused Honey: 1 Tbsp. per serving
Chardonnay Finishing Sea Salt: 1 tsp. per serving
Tarragon Pink Peppercorn: 1 tsp. per serving
Pomegranate seeds (arils): 1 Tbsp. per serving (see FOODIE TECHNIQUES IN THE KITCHEN: How to Deseed a Pomegranate)
Cocoa Dusted Orange Salted Pistachios: 1 Tbsp. per serving

Arrange romaine hearts on a pottery platter, our handcrafted Barrel Stave Platter or place on individual salad plates. Serve immediately while warm.