Description
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!!!
Ingredients
- ½ cup olive oil
- 3 tablespoons white sugar
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 Roma (plum) tomatoes, halved lengthwise
- 2 shallots, halved lengthwise and peeled
- ½ cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 ¾ cups olive oil
- 4 romaine hearts
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 2 hrs 40 mins
Total Time: 3 hrs 10 mins
Servings: 8