Reviewed: Nov. 25, 2009

The dressing was a bit too sweet for my taste, I prefer oil & vinegar with blue cheese crumbles. I also do not turn the romaine, just lay the cut side down and leave a very short time until it has grill marks. Turning or leaving it too long seems to take the crunch out of it.

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Sweetpea

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Lakeland, Florida, USA

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Reviewed: Jun. 26, 2009

aweful. the lettuce was wilted on the ouside and cold and crunchy inside, the overall taste was bland.

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danielle

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Reviewed: Jun. 4, 2009

Fantastic!! I had serious doubts, but went ahead with grilling the romaine and it was simply outstanding. My family loved it :) The slow roasted tomatoes were divine too.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: May 17, 2009

This is a keeper.

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VICOUNTESS

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Apr. 27, 2009

I'm not a big lettuce fan, but this was pretty good! I didn't follow the recipe exactly, but it was there in spirit - instead of roasting my tomatoes, I added some chopped sun-dried tomatoes to my dressing, and I used a white balsamic vinegar with a splash of regular (for color). I grilled the lettuce for a scant 3 or 4 minutes. I though it would be too wilted, but it still had some crunch to it. I'll probably do this one again this week, as I have an abundance of romaine thanks to a buy one, get one free sale! Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Apr. 21, 2009

I tried grilled romaine hearts at a restaurant and loved it so much I had to make it at home! I didn't use shallots for the vinaigrette - i just made a simple 2:1 balsamic vinaigrette with added honey, a little lemon juice, garlic, and italian seasoning. I topped the hearts feta cheese and red onion. I know this isn't the recipe but I still wanted to put up a review. Also, I don't find it necessary to put the olive oil on the lettuce before grilling - it's just added calories, the lettuce is fine on it's own. A lot of the bitterness in the thicker parts of the leaves go away with cooking.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 8, 2008

Something delicious and new! Really - if you enjoy salad, try this! I didn't have olive oil, so I rubbed a little butter, salt and pepper on the halves. Sinful, but amazing! I served the grilled romaine with garden fresh tomatoes and mom's old dressing mixture of ketchup and mayo drizzled lightly over the top. Perfect side for a grilled dinner. Trust me... this is a keeper!

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

The calorie count HAS TO BE wrong for this recipe. Sounds yummy, but I agree, way too much olive oil.

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Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Plano, Texas, USA

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Reviewed: Aug. 12, 2008

Oh, My!! This was outrageously good! Hubby and I loved it, but, the kids wouldn't eat it. :) It is really different, & not as time consuming as it reads. I did use fresh rosemary. The dressing made up a huge amount...next time I'll only make a half or less of the recipe. However, it won't go to waste, it's a wonderful dressing for other salads.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jul. 23, 2008

This is a wonderful recipe. I used fresh rosemary and thyme instead of dried and reduced the olive oil in the dressing by a whole cup and now I wouldn't change a thing! The dressing emulsified just fine with only 3/4 cup of olive oil. Try it -- you absolutely will not miss the extra oil.

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cshores

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

my boyfriend was looking at me very strange when i was grilling the romaine on the grill last night... but, the end result was quite delicious. although, he did say, "it tastes like the lettuce on a burger on the grill." ha. the dressing I thought was fantastic. I didn't use anywhere near as much oil as the recipe called for. I also was short on time so i finished the tomatoes off on the grill after they were in the oven for maybe an hour. sprinkled with asiago cheese and served on a platter the presentation was quite nice - i wish i took a picture...

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jessy01010

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

great! I used pam instead of olive oil. The dressing was amazing!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: May 28, 2008

We made this while camping, so we roasted the tomatoes in foil over the fire for 2 hours. I didn't have shallots available, so I substituted onions.

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tamtom

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Reviewed: May 19, 2008

This is simply the best salad I have ever eaten. I can't get enough of it. I personally omit all of the sugar as I find the balsamic sweet enough. I would give this a 10 if I could...

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Bethy

Cooking Level: Expert

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Reviewed: May 13, 2008

Is there anyway this is really 1200 calories and over 100 grams of fat per serving? I grilled the romaine and used a different dressing (only due to the nutrition factor), added fresh parm, croutons, toms. I've had a similar dish before and loved the dressing. I must look into this a bit more.

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secretsmile

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

I didn't do the tomato part of this recipe because most of the family doesn't like roasted tomatoes unless I make soup with them. I had sundried tomatos if anyone really wanted them. I've never had grilled romaine before and this was a really tasty and different way to do a common vegetable. I cut the hearts in half lengthwise but I made the mistake of cutting off the hard end first and should have left it on so it would hold the heart together better on the grill. No matter, it still turned out great but my poor husband was chasing romaine leaves all over the grill. I brushed the hearts with EVOO and freshly ground sea salt and black pepper. It was all I could do to keep from eating them before they hit the grill! The dressing was very easy, thicker than I thought it would be but probably because I used a little less olive oil than called for. It was very good and I love the balsamic and shallot flavor in dressings. It made a lot more than I would put on a single salad so, I have plenty left to use on other salads. My son dipped his grilled chicken in the dressing and thought that was good. It would probably make an excellent marinade too. I'll be grilling more romaine in the future, it's a nice alternative to regular old salad.

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 1, 2007

Thanks Jennifer--I love everything about this salad. Rarely do I stick to a recipe without changing it to suit my family's taste, but this one is a winner as is! Thanks for sharing it.

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Michael

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Reviewed: Jun. 17, 2007

This salad was delightful and made a wonderful presentation. Who ever said the tomatoes weren't worth the time is drastically WRONG. They are amazing.Although the dressing is thick, it is great.

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KATHY A

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Reviewed: Feb. 19, 2007

Good dressing recipe.

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Bernie

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Reviewed: Jun. 11, 2006

Our family loves this recipe. The tomatoes aren't worth the bother. Fresh grape/cherry tomatoes are better and more flavorful. The dressing is awesome.

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VICKI712

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