Grilled Romaine Salad recipe

4 servings

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.