Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Romaine With Tomato Vinaigrette
Ingredients
- 1 medium beefsteak or heirloom tomato (about ½ pound)
- 1 small garlic clove, gently smashed and peeled
- 1 tablespoon balsamic vinegar
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh basil leaves, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 medium romaine lettuce hearts (about 1 pound total), halved lengthwise through the core
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