The Daily Special - Grilled Romaine Salad

Grilled Romaine Salad

with Oven-Roasted Tomatoes and Lemon Dressing

Recipe by Chef Alyssa Gorelick of Chef Alyssa’s Kitchen

Serves 4

 

Dressing:

Juice of 2 lemons

2 Tablespoons tahini

1 teaspoon honey

½  cup olive oil

¼ cup crumbled feta

1 Tablespoon minced fresh oregano

Salt and pepper to taste

 

-Whisk the lemon, tahini, honey and olive oil together until smooth. Stir in the feta, oregano and season.

 

Salad:

8 Roma tomatoes

2 cloves garlic, thinly sliced

2 heads romaine lettuce

2 Tablespoons olive oil

½  roasted chicken, pulled

Salt and pepper to taste

 

  1. Preheat oven to 175 degrees.
  2. Slice the tomatoes in half, then remove the seeds and set, cut-side up, on a sheet pan with a wire rack. Place a slice of garlic on each tomato half and sprinkle with salt and pepper. Roast in the oven for 3 hours.
  3. Set a grill or grill plate on medium-high and allow it to reach about 400 degrees. Cut the romaine in half lengthwise; trim the root but leave it intact to hold the leaves together. Brush the cut-side with olive oil and grill until the leaves begin to char, 1-2 minutes. Repeat on opposite side.
  4. Remove lettuce, drizzle with dressing and top with chicken and roasted tomatoes.

 

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