Reviewed: May 22, 2012

Grilled lettuce......who thought this up? I used all the stated ingredients, but changed the cooking method for the tomatoes. I marinated the tomatoes in the spices, oil & sugar, but I grilled them rather than roasted to save on time. The dressing is tart, but we like the taste of balsamic vinegar. Put the grilled romaine, grilled tomatoes, and dressing together and you have a delicious, interesting salad. I will be making this one again.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 30, 2012

A good recipe and a nice twist on the basic salad. I didn't add the herbs or tomatoes to mine, but drizzled the basalmic vinegar glaze over the top and added toasted sliced almonds.

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Reviewer:

Johanna Culp

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

Reviewed: Oct. 20, 2011

amazing what the "char" does to the lettuce! amazing.

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Reviewer:

leftoverQueen

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Sep. 4, 2011

I thought this recipe sounded interesting but it was not good & my husband said it loses all the nutritional value by cooking it. The only good part was the tomatoes, I did use that oil to marinate shrimp before putting on the BBQ.

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Reviewer:

JUDY2RIVER

Cooking Level: Expert

Home Town: Minnetonka, Minnesota, USA

Living In: San Diego, California, USA

Reviewed: May 29, 2011

While this salad requires a little more prep than most, it is guaranteed to spark conversation at the dinner table. The slow roasted tomatoes are killer on their own; make sure to roast more than the required eight, you will *absolutely* crave them. And the dressing has just enough bite and sweetness, but a bit too much oil as listed (add just enough to emulisfy). Also, grilling only the cut side of the romaine hearts helps the lettuce retain its shape as well as some crunch. This made for a fun, unique starter course.

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Reviewer:

Nicolette

Reviewed: May 22, 2011

Excellent!! Didn't have all the ingredients (shallots) & didn't want the oven on to make the tomatoes (because it's too hot). Improvised with onions in the dressing & decreased the olive oil significantly. Family loved it!! Will definitely make again!

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Reviewer:

cindypruz

Cooking Level: Intermediate

Home Town: Clawson, Michigan, USA

Reviewed: Aug. 28, 2010

This was very good. It was nice to have something a little different. The oil in the dressing was a bit to much....so I dropped it to 3/4 of a cup and it was perfect! We will have this again.

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Reviewer:

Luv2cook

Cooking Level: Intermediate

Reviewed: Aug. 25, 2010

The tomatoes were excellent as was the dressing, which I will use on other salads. Husband couldn't say enough about the tomatoes, but didn't care for the romaine. As other reviewers mentioned, the amount of olive oil for the tomatoes was too much, but once I removed them from the oven and the oil was cool, I rubbed some of the excess oil on the romaine before grilling. EXCELLENT!! Thanks for sharing a really unique recipe.

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Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Aug. 10, 2010

I had a similar salad at a nice restaurant when visiting Miami, and had always wanted to try this at home. This was very good. I cut down considerably on the olive oil in the recipe - I only used 1/4 cup for the roasted tomatoes (which were wonderful) and probably a 1/2 cup for the dressing (which was the best balsalmic dressing I've ever had). Otherwise I used the amounts called for. Also, the romaine definitely cannot stay on the grill over high heat for 5-10 minutes. I put it on, flipped it almost immediately, and took it off. Just enough to get a nice char on the leaves, but it was probably less than a minute or two total. Everyone enjoyed this salad, and one person even asked for the recipe.

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Reviewer:

Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Jul. 12, 2010

This was so simple and so delicious. I rubbed the romaine wiht olive oil and then made a bruschetta topping with plum tomatoes, red onion, basil and balsamic vinegar. We topped the grilled romaine with this and added some fresh grated parm cheese. My mom, dad and husband were hesitant about eating "cooked salad" but raved about it! This is a keeper

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