|
 |
|
Grilled Romaine Salad
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!!!
Prep Time: approx.
30 Minutes. Cook Time: approx. 160 Minutes. Ready in: approx. 190 minutes .
Makes 4 servings.
Printed from fosterfarmsandnewmansown.net
|
Tomato Mixture:
1/2 cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
Dressing:
2 shallots, halved lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
Salad:
4 romaine hearts
1 tablespoon olive oil
salt and pepper, to taste
|
Directions
1. 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. 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. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
4. 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.
|
|
|