Grilled Romaine Salad

Serves: 2

Gabriella Kub

1 January 1970

Based on User reviews:

52

Spice

56

Sweetness

51

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1 tbsp

Olive Oil

3 tbsps

White Sugar

1 tsp

Dried Rosemary

1 tsp

Dried Thyme

1

Salt

1 tsp

Ground Black Pepper

2

Shallots (halved lengthwise and peeled)

1 cup

Balsamic Vinegar

2 tbsps

Brown Sugar

1

Black Pepper (to taste)

Directions:

1

Preheat oven to 225 degrees F (110 degrees C)

2

Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag

3

Place tomatoes in the bag, seal, and shake to coat

4

Arrange coated tomato halves cut side up on a baking sheet

5

Bake tomatoes 2 1/2 hours in the preheated oven

6

Remove from heat, and let cool

7

In a blender or food processor, finely chop the shallots

8

Add vinegar and brown sugar, and process until smooth

9

Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture

10

Preheat grill for high heat

11

Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper

12

Place romaine hearts on the preheated grill

13

Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through

14

Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing