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!!!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

621.7 calories; protein 1.5g 3% DV; carbohydrates 16.6g 5% DV; fat 62.8g 97% DV; cholesterolmg; sodium 87.1mg 4% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2003
This is awesome. I made this for a casual dinner party for 10 tripled the recipe and had no left overs! My guests couldn't wait to get the recipe. I've served it with and without the oven-dried tomatoes. I had more than 1/2 the oil left over from the tomtoes so I use 1/2 as much now - cuts down on the fat content also. Read More
(43)

Most helpful critical review

Rating: 1 stars
09/04/2011
I thought this recipe sounded interesting but it was not good & my husband said it loses all the nutritional value by cooking it. The only good part was the tomatoes I did use that oil to marinate shrimp before putting on the BBQ. Read More
(3)
57 Ratings
  • 5 star values: 37
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/07/2003
This is awesome. I made this for a casual dinner party for 10 tripled the recipe and had no left overs! My guests couldn't wait to get the recipe. I've served it with and without the oven-dried tomatoes. I had more than 1/2 the oil left over from the tomtoes so I use 1/2 as much now - cuts down on the fat content also. Read More
(43)
Rating: 5 stars
07/31/2003
I made this salad for New Year's eve. It was a big hit. Everyone thought the idea of grilling the romaine was very strange and I was pretty hesitant myself. It turned out wonderful and I have made it a few times since. It is a bit complicated considering it is a salad but well worth it. I also topped it with sime sesame seeds. Read More
(41)
Rating: 5 stars
03/19/2003
This salad is wonderful with a small grilled filet mignon. I like to slice the steak and add it across the top. We also like it with a little parmasen cheese with crumbled garlic croutons. The dressing is very good. We don't use sugar but sugar substitute (your choice) to help with my diabetic husband. Read More
(37)
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Rating: 4 stars
07/31/2003
I did not like the grilled romaine lettuce (and neither did any of my guests) but I must keep the recipe in my file because the dressing is DELICIOUS. Read More
(29)
Rating: 5 stars
05/19/2008
This is simply the best salad I have ever eaten. I can't get enough of it. I personally omit all of the sugar as I find the balsamic sweet enough. I would give this a 10 if I could... Read More
(24)
Rating: 5 stars
09/08/2008
Something delicious and new! Really - if you enjoy salad try this! I didn't have olive oil so I rubbed a little butter salt and pepper on the halves. Sinful but amazing! I served the grilled romaine with garden fresh tomatoes and mom's old dressing mixture of ketchup and mayo drizzled lightly over the top. Perfect side for a grilled dinner. Trust me... this is a keeper! Read More
(20)
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Rating: 5 stars
04/23/2009
I tried grilled romaine hearts at a restaurant and loved it so much I had to make it at home! I didn't use shallots for the vinaigrette - i just made a simple 2:1 balsamic vinaigrette with added honey a little lemon juice garlic and italian seasoning. I topped the hearts feta cheese and red onion. I know this isn't the recipe but I still wanted to put up a review. Also I don't find it necessary to put the olive oil on the lettuce before grilling - it's just added calories the lettuce is fine on it's own. A lot of the bitterness in the thicker parts of the leaves go away with cooking. Read More
(16)
Rating: 5 stars
01/22/2003
Amazing. Thank you for this great recipe! Read More
(13)
Rating: 5 stars
05/13/2004
A great recipe easy fast elegant incredibly tasty. Thank you Read More
(11)
Rating: 1 stars
09/04/2011
I thought this recipe sounded interesting but it was not good & my husband said it loses all the nutritional value by cooking it. The only good part was the tomatoes I did use that oil to marinate shrimp before putting on the BBQ. Read More
(3)