Sunday, July 4, 2010

Grilled Romaine Salad

Though this salad is quite time consuming (for a salad), it is absolutely delectable. You have to try it.

"Sun-dried" Tomatoes
1/2 cup olive oil
3 T sugar
1 tsp rosemary
1 tsp thyme
1/4 tsp salt
1/4 tsp pepper
8 roma tomatoes, halved or quartered

2 shallots
1/2 cup balsamic vinegar
2 T brown sugar
1 3/4 cup olive oil

4 romaine hearts
1 T olive oil

1. Heat oven to 225 F. Mix first 6 ingredients in a plastic bag. (You can do this the night before, and marinade them overnight.) Shake in tomato halves. Place tomatoes cut side up on baking sheet. Bake 2 1/2 hours.
2. In blender, finely chop shallots. Add vinegar and brown sugar until smooth. Slowly add oil, process frequently to thicken.
3. Preheat grill to high heat. Brush romaine hearts with olive oil. Place on preheated grill. Cook 5-10 min. turning frequently, until charred, but not heated through. Serve warm on salad plates surrounded by tomatoes and drizzled with shallot dressing.

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