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

TO PREPARE

For Salad

1. Preheat grill to medium heat. Alternative: Preheat a dry sauté pan or grill pan over medium-high heat on the stove.
2. Halve each Romain heart lengthwise through the stem so the leaves remain intact.
3. 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

1. 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):
2. Lemon Olive Oil: 1 Tbsp. per serving
3. Cabernet Sauvignon Vinegar: 1 Tbsp. per serving
4. Orange Infused Honey: 1 Tbsp. per serving
5. Chardonnay Finishing Sea Salt: 1 tsp. per serving
6. Tarragon Pink Peppercorn: 1 tsp. per serving
7. Pomegranate seeds (arils): 1 Tbsp. per serving (see FOODIE TECHNIQUES IN THE KITCHEN: How to Deseed a Pomegranate)
8. Cocoa Dusted Orange Salted Pistachios: 1 Tbsp. per serving

TO SERVE