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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I often double this fantastic salad, and itâs always history by the end of the night. During inclement weather, simply prepare it under the broiler.âTrisha Kruse, Eagle, Idaho 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 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:
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. Yield: 10 servings.
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