-
-
My review
Grilled Romaine Salad
11
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!!!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 10 m servings 622Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5057 Ratings
-
-
-
-
-
Most helpful positive review
7/26/2002
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-d...
Most helpful critical review
9/4/2011
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 mari...
Most helpful
Most positive
Least positive
Newest
7/26/2002
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-d...
1/30/2003
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 hav...
1/12/2002
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 ...
4/29/2003
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.
5/19/2008
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...
9/8/2008
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 gri...
4/21/2009
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...
5/13/2004
A great recipe, easy, fast, elegant, incredibly tasty. Thank you