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My review
Grilled Romaine Salad
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!!!"
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Ingredients
3 h 10 m servings 622 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
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
Per Serving: 622 calories; 62.8 g fat; 16.6 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 87 mg sodium. Full nutrition
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Reviews
Read all reviews 5057 Ratings
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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...
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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...