Grilled Tomato and Romaine Salad
Serves 8
Make this beautiful salad when summer tomatoes are at their peak of flavor.
4 long, thick slices crusty country bread
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, split
3 hearts of romaine, halved lengthwise
4 large red tomatoes
4 medium yellow tomatoes
2 small red onions, halved
3 tablespoons red wine vinegar
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
Chopped fresh oregano
Prepare a grill for medium-high heat cooking. Brush bread with 1
teaspoon of the oil and grill until nicely marked, about 1 minute per
side. Rub bread slices on both sides with garlic; discard clove. Set
bread aside.
Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1
tablespoon of the oil and rub until vegetables are coated all over.
Grill, turning vegetables frequently with tongs; cook lettuce until
outer leaves are just browned and softened, 4 to 5 minutes, and
tomatoes and onions until softened and slightly charred, 7 to 8
minutes. Transfer vegetables back to the baking sheet as they are
done.
In a small bowl, combine vinegar, salt, pepper and remaining 2
tablespoons oil. Thinly slice romaine, place on a large platter and
drizzle with half the vinaigrette. Very coarsely chop tomatoes and
onions, place in a large bowl and toss with remaining vinaigrette.
Pile tomato mixture over lettuce and sprinkle with oregano. Cut bread
into large chunks and arrange around edges of platter.
http://groups.yahoo.com/group/Tamaras-Recipes/
No comments:
Post a Comment