Grilled Romaine Salad

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

• Preparation Time: 30 mins
• Cooking Time: 2 hr 40 mins
• Total Time: 3 hr 10 mins
• Calories: 622 Calories

Ingredients

• 2 tablespoons brown sugar
• 3 tablespoons white sugar
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon dried thyme
• 8 Roma (plum) tomatoes, halved lengthwise
• 2 shallots, halved lengthwise and peeled
• 4 romaine hearts
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup olive oil
• 0.5 cup balsamic vinegar
• 1.75 cups olive oil

Recipe Instructions

Step 1

Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.

Step 2

In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.

Step 3

Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.

Step 4

Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.