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“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”
READY IN:
35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth.
  4. Coarsely chop romaine; divide among 10 salad plates. Top with tomato mixture; drizzle with dressing. Sprinkle with cheese.
  5. 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.

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