Name: Grilled Romaine Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - ½ cup; White sugar - 3 tablespoons; Dried rosemary - 1 teaspoon; Dried thyme - 1 teaspoon; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Roma (plum) tomatoes, halved lengthwise - 8; Shallots, halved lengthwise and peeled - 2; Balsamic Vinegar - ½ cup; Brown sugar - 2 tablespoons; Olive oil - 1 ¾ cups; Romaine hearts - 4; Olive oil - 1 tablespoon; Salt and pepper to taste - 1 tablespoon

Ingredients for - Grilled Romaine Salad

1. Olive oil ½ cup

2. White sugar 3 tablespoons

3. Dried rosemary 1 teaspoon

4. Dried thyme 1 teaspoon

5. Salt ¼ teaspoon

6. Ground black pepper ¼ teaspoon

7. Roma (plum) tomatoes, halved lengthwise 8

8. Shallots, halved lengthwise and peeled 2

9. Balsamic Vinegar ½ cup

10. Brown sugar 2 tablespoons

11. Olive oil 1 ¾ cups

12. Romaine hearts 4

13. Olive oil 1 tablespoon

14. Salt and pepper to taste 1 tablespoon

How to cook deliciously - Grilled Romaine Salad

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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.