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Charred Romaine Salad

5 star rating
 

Submitted by: kendra007

 

Photo by: LaurenB248

Roasted cherry tomatoes add a sweet flavor to this sophisticated grilled romaine salad--serve with balsamic vinaigrette.
 

Ingredients

  • 1/3 cup olive oil
  • 1 tablespoon sugar substitute
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pint cherry tomatoes
  • 2 shallots, halved lengthwise and peeled
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 3/4 cups olive oil
  • 4 romaine hearts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • Optional: toasted sesame seeds

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Method

Preheat oven to 375 degrees F. Mix olive oil, sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in bag, seal, and shake to coat. Arrange coated tomatoes on 13 x 9 x 2 glass baking dish. Roast tomatoes uncovered in oven stirring occasionally, about 45 minutes. Remove from heat, and let cool. In a blender or food processor, finely chop shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken mixture. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on 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. Sprinkle with sesame seeds.

 

Notes: This salad is different, but I promise you will love it. The dressing is so wonderful. You can roast the tomatoes ahead of time and refrigerate if needed.

 

Number of Servings: 4

 

Submitted by: kendra007 ()

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