About this recipe:Cos, or romaine, hearts are slightly charred on the barbecue, then served with oven-dried tomatoes and a fabulous shallot and balsamic vinaigrette. This is truly a stunning salad for a summertime dinner party!
120ml olive oil
3 tablespoons caster sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 plum tomatoes, halved lengthways
2 shallots, halved lengthways and peeled
125ml balsamic vinegar
2 tablespoons dark brown soft sugar
420ml olive oil
4 cos (romaine) lettuce hearts
1 tablespoon olive oil
salt and pepper to taste
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Preheat oven to 100 C / Gas 1/4. Mix olive oil, caster 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 tray. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
In a blender or food processor, finely chop the shallots. Add vinegar and dark brown soft sugar; process until smooth. Slowly add 420ml oil, processing frequently, so as to thicken the mixture.
Preheat barbecue for high heat. Brush cos hearts with 1 tablespoon olive oil and season with salt and pepper.
Place cos hearts on the preheated barbecue. 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.