With Romaine Heart with Creamy Champagne Vinaigrette
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Pasta and salad make a satisfying dinner, and when the pasta is delicate orecchiette with a rich Dijon and tarragon cream sauce served with romaine and grape tomatoes dressed with light Champagne vinaigrette, you've got it made.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 375 degrees and prepare a baking sheet with foil. Bring a medium pot of generously salted water to a boil and put a colander in sink. Thoroughly rinse produce and pat dry. Stem tarragon and mince leaves. Remove any discolored outer leaves from romaine heart and coarsely chop. Halve grape tomatoes. Mince garlic. Cut baguette into 1" croutons.
Cook the Pasta and Make the Croutons
Cook orecchiette pasta in boiling water for 8 minutes or until al dente. Reserve ¼ cup of pasta water (for the tarragon cream sauce) and then drain in a colander. Toss baguette cubes with with 1 Tbsp. olive oil and season with salt and pepper. Spread on prepared baking sheet and bake 8-10 minutes, or until golden brown.
Make the Tarragon Cream
In a medium pan, heat 1 tsp. olive oil over medium-high heat. Add half of the minced garlic and cook 20 seconds until fragrant. Add heavy cream, half of the Dijon mustard, and 2 Tbsp. reserved pasta water. Bring to a simmer and stir in pasta. Add minced tarragon, reserving a pinch for garnish. Remove from heat and stir in all but 1 Tbsp. of grated Parmesan. Tarragon has a beautiful anise, or licorice flavor, that is a natural pairing with cream sauces.
Make the Dressing
In a medium mixing bowl, whisk together remaining Dijon mustard, remaining garlic, remaining parmesan cheese (saving a pinch for garnish), and Champagne vinegar. Season with a pinch of salt and pepper. Add chopped romaine, croutons, and halved tomatoes to bowl and toss to coat.
Plate the Dish
Place pasta in a small bowl on plate next to salad. Garnish with reserved Parmesan and tarragon. Enjoy!
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