Grilled Romaine Salad Recipe

Grilled Romaine Salad Recipe

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