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Grilled Romaine Salad

SUBMITTED BY: JGLOTZ

"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!!!"

RECIPE RATING:

Read Reviews (21)

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PREP TIME	30 Min
COOK TIME	2 Hrs 40 Min
READY IN	3 Hrs 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 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
2 shallots, halved lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

DIRECTIONS

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.
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.
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.

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REVIEWS

Reviewed on May 7, 2003 by GWILSONMD

This is awesome. I made this for a casual dinner party for 10, tripled the recipe and had no... MORE

Reviewed on Mar. 19, 2003 by Lee

This salad is wonderful with a small grilled filet mignon. I like to slice the steak and add... MORE

Reviewed on Jul. 31, 2003 by SANDY NEWMAN

I made this salad for New Year's eve. It was a big hit. Everyone thought the idea of... MORE

Reviewed on Jul. 31, 2003 by MMMICHELLE

I did not like the grilled romaine lettuce (and neither did any of my guests) but I must keep... MORE

Reviewed on Jan. 22, 2003 by karen

Amazing. Thank you for this great recipe! MORE

Reviewed on May 13, 2004 by Christiane61

A great recipe, easy, fast, elegant, incredibly tasty. Thank you MORE

Reviewed on Feb. 27, 2003 by ALETA14

A bit of work for a salad, but excellent and worth the effort. MORE

Reviewed on May 19, 2008 by Bethy

This is simply the best salad I have ever eaten. I can't get enough of it. I personally omit... MORE

Reviewed on Jun. 17, 2007 by KATHY A

This salad was delightful and made a wonderful presentation. Who ever said the tomatoes... MORE

Reviewed on Oct. 25, 2007 by BKBISHOP

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

BKBISHOP
Oct. 25, 2007

I didn't do the tomato part of this recipe because most of the family doesn't like roasted tomatoes unless I make soup with them. I had sundried tomatos if anyone really wanted them. I've never had grilled romaine before and this was a really tasty and different way to do a common vegetable. I cut the hearts in half lengthwise but I made the mistake of cutting off the hard end first and should have left it on so it would hold the heart together better on the grill. No matter, it still turned out great but my poor husband was chasing romaine leaves all over the grill. I brushed the hearts with EVOO and freshly ground sea salt and black pepper. It was all I could do to keep from eating them before they hit the grill! The dressing was very easy, thicker than I thought it would be but probably because I used a little less olive oil than called for. It was very good and I love the balsamic and shallot flavor in dressings. It made a lot more than I would put on a single salad so, I have plenty left to use on other salads. My son dipped his grilled chicken in the dressing and thought that was good. It would probably make an excellent marinade too. I'll be grilling more romaine in the future, it's a nice alternative to regular old salad.

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I didn't do the tomato part of this recipe because most of the family doesn't like roasted... MORE

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