Serves 4
Prep time 10 minutes
Cook time 60 minutes
Ingredients:
4 hearts of romaine (if you can’t find just the hearts, you can take the outer leaves off of a head or romaine until you get to the heart or substitute with endive)
*if you use endive, make sure you dry it after it has been grilled
1/2 cup of fantastic extra virgin olive oil
1/4 cup of fresh lemon juice
1 pound of cherry tomatoes
10 basil leaves
1/2 fresh red onion
1/2 cup of pine nuts
Salt and pepper
2 pinches Maldon salt
Instructions:
Tomatoes:
- Preheat oven to 350 degrees
- Turn cherry tomatoes on the side and slice horizontally
- Line a baking sheet with parchment paper
- Place your cherry tomatoes on the sheet, seed side up
- Salt tomatoes
- Place in oven until dried out, about 40-60 minutes. Check that they are not burning, and if necessary, lower oven to 300 degrees
- Take out and let cool
- When tomatoes are cool, put tomatoes in a bowl and add 5 tablespoons of olive oil and torn basil leaves
- Mix and let marinate
Dressing:
- Mix olive oil, lemon juice, salt, and pepper in a mason jar and shake to ensure maximum emulsification
- In a nonstick pan, toast pine nuts, stirring continuously until golden
- Slice onion thinly and shock in ice water for 1 minute. Dry thoroughly on a cloth after
- Cut hearts of romaine lengthwise
- Grill on low/medium heat, heart side down, until slightly chard. About 2 minutes
- Lay romaine, heart side up, on a platter
- Drizzle tomatoes and some of their marinade on romaine.
- Sprinkle pine nuts and onions on top
- Dress lightly with dressing to taste
- Garnish with Maldon salt and a crack of pepper
