Grilled Romaine Salad

By lindaauman

Ingredients

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

Details

Preparation time 30mins
Cooking time 190mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 225 degrees F (110 degrees C). Mix 1/4 cup 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.

In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1/2 cup oil, processing frequently, so as to thicken the mixture.

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

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.