Italian dressing & grilled romaine


1 oz.- balsamic vinegar

1 oz.- sherry vinegar

1 oz.- champagne vinegar

1 oz.- red wine vinegar

1 tbsp.- honey

1 tsp.- Dijon mustard

1 shallot- finely minced

3- cloves garlic minced

¼ – cup divina brand roasted tomatoes preserved in oil

2- tbsp- fresh basil

1- tbsp- fresh oregano

1 tsp.- Italian seasoning mix

8 oz. extra vigin olive oil

4 oz. – oil from preserved tomatoes

salt & pepper to taste

  1. Mix together all of the ingredients and let set for at least 2 hours for flavors to combine. Pulsing a few times in a blender works as well.
  2. Toss the romaine lettuce with the dressing and a little salt and pepper. Let stand for 10 minutes. Drain off excess dressing in a perforated pan, grill on a broiler cut side down, flip then remove from the grill after another 20 seconds.

I serve this salad with roman style grilled artichokes, pecorino cheese with truffles or tallegio and some sort of toasted nut. Candied pumpkin seeds have been my personal favorite and the tallegio would be my cheese of choice as well.