Grilled Romaine Toss Recipe

5 2 2
Grilled Romaine Toss Recipe
Grilled Romaine Toss Recipe photo by Taste of Home
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Grilled Romaine Toss Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

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

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. Yield: 10 servings.
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.
Originally published as Grilled Romaine Toss in Taste of Home June/July 2011, p71

Nutritional Facts

1 cup: 198 calories, 14g fat (2g saturated fat), 2mg cholesterol, 164mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 3g protein.

  • 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. Yield: 10 servings.
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.
Originally published as Grilled Romaine Toss in Taste of Home June/July 2011, p71

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Reviews forGrilled Romaine Toss

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MY REVIEW
lesleigh5 User ID: 6116448 112080
Reviewed Oct. 18, 2011

"This is, hands-down, the best salad I have ever eaten! OMG! -Lesleigh Baden"

MY REVIEW
justmbeth User ID: 1196484 133505
Reviewed May. 29, 2011

"Wow! That best sums up my reaction to this one. I've seen several recipes for grilled romaine recently and, being a salad lover, I've been curious to try this odd grilling ingredient. This recipe jumped out as the one to try first. It was awesome and I was far from disappointed! The dressing were fantastic and it was a nice light accompaniment. (We did cut the recipe in half and it was more than enough to feed the 4 of us.)"

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