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Salad: Grilled Romaine & Roma Tomatoes with Parmesan Vinaigrette Recipe

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This recipe for Salad: Grilled Romaine & Roma Tomatoes with Parmesan Vinaigrette is from Jennie's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 very large romaine hearts
6 large Roma (plum) tomatoes, ripened
2/3 c. olive oil, plus more for brushing
3/4 c. freshly grated Parmigiano-Reggiano
1 large clove garlic
2 T. fresh lemon juice
1 tsp. white balsamic vinegar
3 flat anchovies in oil
Freshly ground black pepper
coarse salt
3 T. fresh oregano leaves, coarsely chopped
Directions:
Directions:
Cut romaine in half lengthwise. Cut tomatoes in half through stem ends. Put oil in food processor. Add 1/2 c. cheese, garlic, lemon juice, vinegar, anchovies, and 1 T. water. Process until smooth. Add pepper. Brush romaine and tomatoes very lightly with oil. Sprinkle with salt. Grill over medium heat 1 1/2 to 2 minutes per side, until lightly charred. Transfer to large platter. Drizzle with dressing and sprinkle with remaining cheese.
Garnish with oregano.
Number Of Servings:
Number Of Servings:
6

 

 

 

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