Grilled Romaine Toss

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READY IN: 35mins
Recipe by Lizzie Rodriquez

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

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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