Grilled Romaine Salad Ingredients 1/2 cup olive oil 3 tablespoons white sugar 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 Roma (plum) tomatoes, halved lengthwise 2 shallots, halved lengthwise and peeled 1/2 cup balsamic vinegar 2 tablespoons brown sugar 1 3/4 cups olive oil 4 romaine hearts 1 tablespoon olive oil salt and pepper to taste Directions Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool. In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mix. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing. Back