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Smoked Warm Romaine Boats

Smoked Warm Romaine Boats

Enjoy crisp, vibrant Romaine and Green Leaf lettuce boats, layered with ribbons of Red Leaf lettuce for a burst of color and delicate sweetness. Each “boat” is dressed with a warm vinaigrette, fragrant with golden garlic, anchovy, sherry vinegar, and smoked paprika oil. The aroma is smoky and savory, with a touch of earthiness from the paprika and a fresh, green lift from a scattering of dill. Toasted sunflower seeds add nutty crunch, while thinly sliced radishes bring bright color and gentle heat.
This salad is as visually striking as it is delicious. The contrast of the warm, glossy dressing against chilled, crisp lettuce creates a refreshing and nourishing bite. Every layer is thoughtfully composed, from the crunchy seeds to the bold smoked paprika oil. Pair with Classic Lemon Dill Vinaigrette on the side for a lighter touch, or enjoy on its own as a unique appetizer or main course. Add grilled shrimp or roasted chickpeas for extra protein.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 20 minutes
Course: Salad
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Romaine hearts leaves separated and left whole
  • 1/2 cup Green Leaf lettuce torn into “boat” shapes
  • 1/2 cup Red Leaf lettuce sliced into thin ribbons
  • 1 small watermelon radish or 2 regular radishes thinly sliced
  • 2 tablespoons sunflower seeds toasted
  • 2 tablespoons fresh dill coarsely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
For Warm Smoked Paprika Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 2 anchovy fillets finely chopped
  • 2 teaspoons sherry vinegar
  • ½ teaspoon smoked paprika

Equipment

  • Chef’s knife
  • Cutting Board
  • Small skillet or saucepan
  • Mixing bowl
  • Whisk
  • Vegetable peeler
  • Small spoon

Method
 

1. Prepare Lettuce and Toppings:
  1. Separate the Romaine and Green Leaf lettuce leaves. Arrange them like boats on a large plate. Tuck ribbons of Red Leaf lettuce inside the boats. Slice radishes thinly and scatter over the boats. Sprinkle with toasted sunflower seeds and half the fresh dill.
2. Make Warm Vinaigrette:
  1. In a small skillet, heat olive oil over medium-low heat. Add minced garlic and anchovy, cooking for 1–2 minutes until fragrant but not browned. Stir in sherry vinegar and smoked paprika. Whisk to blend, then remove from heat.
3. Dress the Salad:
  1. Spoon the warm vinaigrette over the lettuce boats, letting the oil pool in the leaves and glisten on the vegetables.
4. Finish and Serve:
  1. Sprinkle remaining dill, sea salt, and cracked black pepper on top. Serve immediately, either as appetizer boats or a main salad plate.

Notes

Dill has a delicate, feathery texture and a bright, grassy aroma with subtle notes of anise and citrus. It is best added at the end of preparation, either torn or chopped, to preserve its aromatic oils and fresh flavor. For salads, use both the fronds and tender stems for extra fragrance and visual appeal.
Dill is rich in antioxidants and essential oils that may help reduce inflammation and aid digestion (Journal of Food Science, 2016). It also provides vitamin C and trace minerals. Its light, citrusy notes balance the deep flavors of smoked paprika and anchovy, keeping the salad fresh and lively.
This salad is a showcase of contrasting textures and temperatures, from crisp, cool greens to the warm, silky vinaigrette. The interplay of smoky, savory, and herbaceous flavors makes it a nourishing and memorable dish for any occasion. With vibrant color, crunch, and aromatic lift, these warm lettuce boats are perfect for entertaining or a nourishing solo meal.