Grilled Romaine Salad

Grilled Romaine Salad

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"Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!"
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3 h 10 m servings 622 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 62.8 g
  • 97%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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 mixture.
  3. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
  4. 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.


  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 54 Ratings

Most helpful positive review

This is awesome. I made this for a casual dinner party for 10, tripled the recipe and had no left overs! My guests couldn't wait to get the recipe. I've served it with and without the oven-d...

Most helpful critical review

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 mari...

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This is awesome. I made this for a casual dinner party for 10, tripled the recipe and had no left overs! My guests couldn't wait to get the recipe. I've served it with and without the oven-d...

I made this salad for New Year's eve. It was a big hit. Everyone thought the idea of grilling the romaine was very strange, and I was pretty hesitant myself. It turned out wonderful and I hav...

This salad is wonderful with a small grilled filet mignon. I like to slice the steak and add it across the top. We also like it with a little parmasen cheese with crumbled garlic croutons. The ...

I did not like the grilled romaine lettuce (and neither did any of my guests) but I must keep the recipe in my file because the dressing is DELICIOUS.

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...

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 gri...

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...

Amazing. Thank you for this great recipe!

A great recipe, easy, fast, elegant, incredibly tasty. Thank you

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