The mild licorice flavor of the tarragon vinaigrette adds a sweet, herby note to the smoky grilled lettuces. Save any leftover vinaigrette, covered in the refrigerator for up to 3 days.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 heads of Romaine hearts, cut in half, washed and dried
- 2 heads red leaf lettuce, cored, cut in half, washed and dried
- 2 heads of Italian radicchio, cored and cut in half
- 2 lemons, cut in half
- 4 6-ounce skinless salmon or tuna filets
- 8 small New potatoes, boiled or steamed until tender and sliced
- 8 quail eggs, halved
- Extra virgin olive oil
- Salt and pepper
- Garnishes - sea salt, olives, cherry tomatoes, anchovy filets
- 1/4 cup fresh tarragon, minced finely
- 1 tablespoon Dijon style mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 1 teaspoon honey
- 1/2 cup best quality extra virgin olive oil
1. Preheat the grill to medium high or heat a grill pan over medium heat.
2. Brush the lettuce, radicchio, lemon halves and fish filets with olive oil and season with salt and pepper.
3. Place the lettuce, radicchio, lemons and fish filets cut side down in the pre-heated surface and grill for 5 minutes until the lettuces and radicchio are a bit charred and slightly limp. The fish is cooked when it feels slightly firm. DON’T OVER COOK THE FISH!
4. Remove the lemons when they are very dark brown (about 10-15 minutes).
5. Place quail eggs in a pot of boiling water and boil for 3 minutes. When cooled, slice eggs in half.
5. Transfer to a platter and drizzle with extra virgin olive oil and sprinkle with sea salt. Serve with Tarragon Vinaigrette. Garnish with eggs, potatoes, olives, tomatoes and anchovies.
1. Whisk the ingredients together.