"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!!!"
 1/2 cup olive oil
 3 tablespoons white sugar
 1 teaspoon dried rosemary
 1 teaspoon dried thyme
 1/4 teaspoon salt
 1/4 teaspoon ground black pepper
 8 Roma (plum) tomatoes, halved lengthwise 
 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    
 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 Minutes 
  Cook Time:  2 Hours 40 Minutes  
  Ready In:  3 Hours 10 Minutes 
  Servings:  4         

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