Grilled Romaine Toss

Name: Grilled Romaine Toss
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 1/4 cup olive oil; 3 tablespoons sugar; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 8 plum tomatoes, quartered; 2 large sweet onions, thinly sliced; 4 romaine lettuce hearts; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 3 garlic cloves, peeled and halved; 2 tablespoons brown sugar; 1/4 cup grated parmesan cheese

Submitted by Lizzie_Rodriquez

"From Taste of Home Magazine I often double this fantastic salad, and it’s always history by the end of the night. During inclement weather, simply prepare it under the broiler.—Trisha Kruse, Eagle, Idaho"

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Ready In:: 35mins
Ingredients:: 17
Serves:: 10

ingredients

¹⁄₄ cup olive oil
3 tablespoons sugar
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
8 plum tomatoes, quartered
2 large sweet onions, thinly sliced
GRILLED ROMAINE
4 romaine lettuce hearts
2 tablespoons olive oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
DRESSING
¹⁄₄ cup olive oil
¹⁄₄ cup balsamic vinegar
3 garlic cloves, peeled and halved
2 tablespoons brown sugar
¹⁄₄ cup grated parmesan cheese

directions

In a large bowl, combine the first six ingredients. Add tomatoes and onions; toss to coat. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently. Set aside.
For grilled romaine, cut romaine hearts in half lengthwise, leaving ends intact. Brush with oil; sprinkle with salt and pepper. Place romaine halves cut sides down on grill. Grill, covered, over medium heat for 3-4 minutes on each side or until slightly charred and wilted.
For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth.
Coarsely chop romaine; divide among 10 salad plates. Top with tomato mixture; drizzle with dressing. Sprinkle with cheese.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.