- Dish type
- Vegetable salad
- Tomato salad
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!
53 people made this
- 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
MethodPrep:30min ›Cook:2hr40min ›Ready in:3hr10min
- 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.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(57)
Reviews in English (50)
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-dried tomatoes. I had more than 1/2 the oil left over from the tomtoes, so I use 1/2 as much now - cuts down on the fat content also.-26 Jul 2002
by SANDY NEWMAN
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 have made it a few times since. It is a bit complicated considering it is a salad but well worth it. I also topped it with sime sesame seeds.-30 Jan 2003
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 dressing is very good. We don't use sugar, but sugar substitute (your choice) to help with my diabetic husband.-12 Jan 2002