Grilled Romaine Salad with Tuna, Pickled Grapes, and Quick Vinaigrette
During the heat of the summer, I actively look for meals that I can make for our family table that don’t involve me heating up the farmhouse. The reality of living in a circa 1840 farmhouse is that there’s no central air conditioning to rely on to keep the house cool. So, I often cook dinner on the grill or look for cold, crisp options that don’t require me to do much cooking at all.
Salads certainly fit the latter category. Well, this salad almost does. Technically, I do grill the Romaine lettuce for a few minutes. You don’t have to, but I love the interesting flavor and texture created by grilling (or broiling)
I’ve been making grilled Romaine salads for years now. I usually top them with leftovers we have in the fridge or a homemade creamy buttermilk dressing made with herbs from the garden. Last week, I wanted something a little different. I had a few jars of tuna in the pantry, a batch of pickled grapes in the refrigerator, and a new idea for a vinaigrette to bring it all together.
The idea for the vinaigrette came to me after I helped myself to a pickled grape while gathering the grapes and lettuce from the refrigerator. What if I used the brine from the pickled grapes as the acidic component in the vinaigrette? Even better, what if I also used the olive oil from the jar of tuna in that vinaigrette?
I knew that a vinaigrette was all about the ratio of oil to vinegar. As a general rule, you want to combine three parts oil with one part vinegar. So, I started with one Tablespoon of the oil from the jar of tuna fillets, added one teaspoon of the pickling brine from the jar of pickled grapes, ground a bit of black pepper into the bowl, and whisked until it came together. It was delicious, with just the right balance of earthiness from the olive oil and bright acidity from the pickling brine. I knew that it was going to be delicious drizzled over the salad.
To assemble the salad, I placed two grilled Romaine halves on the plate. I like a knife and fork salad, but if you prefer, the grilled Romaine could be chopped first and then added to the plate. I added large pieces of the tuna, pickled grapes, and a bit of shaved Parmesan cheese. Then I drizzled the vinaigrette over the top. It was simple, beautiful, and so delicious. This is definitely a salad that we’ll enjoy all summer long!
This recipe was created for the Tonnino Tuna Blogger Recipe Challenge. I was provided the tuna used in this recipe as part of my participation in the recipe challenge. This post was not sponsored and I was not compensated in any way to use, review, or recommend the product.
We’re grateful to have the opportunity to share a brand with our readers that we can safely enjoy here at the farmhouse around our family’s food allergies. You can learn more about this product by visiting Tonnino Tuna on Facebook and Instagram. You can purchase Tonnino Tuna products at Whole Foods.
1840 Farm abides by word of mouth marketing standards. We believe in honesty of relationship, opinion, and identity.
Grilled Romaine Salad with Tuna, Pickled Grapes, and Quick Vinaigrette
Ingredients
- Romaine lettuce
- olive oil (a drizzle from the jar of tuna works great)
- salt and pepper
- pickled grapes (link to recipe in notes below)
- Tonnino Tuna Fillets in Olive Oil
- Parmesan or Pecorino cheese , shaved or grated
Instructions
For the Grilled Romaine
- Prepare the grill or broiler. Slice the Romaine lengthwise in half and drizzle a little olive oil over the top before seasoning with salt and pepper.
- To prepare on the grill: place the Romaine cut side down on the grill. A spot around the edge or not directly over the flame is best. Grill for 4-6 minutes. The surface of the Romaine will char a bit as the core softens. Remove the grilled Romaine from the grill and set aside as you prepare the other components.
- To prepare under the broiler: place the sliced Romaine cut side up on a foil lined baking sheet under the broiler for a few minutes. In a pinch, I have also made this Romaine in the toaster oven with delicious results. Broil or toast long enough to soften the core without coloring more than the edges of the lettuce. Remove and allow to rest as you prepare the other components.
For the Salad
- In a small bowl, combine 1 Tablespoon of the oil from the jar of tuna. Add 1 teaspoon of the brine from the pickled grapes and a bit of fresh pepper. Whisk until the vinaigrette comes together. Taste for seasoning.
- On a plate, arrange the grilled or broiled Romaine lettuce. Top with tuna, sliced or halved pickled grapes, and cheese. Drizzle the quick vinaigrette over the top and serve.