Taste of Home Winning Recipes, All-New Edition by Taste Of Home

Author:Taste Of Home
Language: eng
Format: epub
Published: 2018-12-05T00:00:00+00:00

Grilled Romaine Toss

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PREP: 25 MIN. • GRILL: 10 MIN. • YIELD: 10 SERVINGS

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I often double this fantastic salad, and it’s always history by the end of the night. Prepare it indoors by using the broiler.

Trisha Kruse Eagle, Idaho

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

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.

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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