Grilled Romaine Hearts with Roasted Pine Nuts and Oven-Dried Cherry Tomatoes Recipes

Grilled Romaine Hearts with Roasted Pine Nuts and Oven-Dried Cherry Tomatoes

Serves 4
Prep time 10 minutes
Cook time 60 minutes

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


  • 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


  • 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