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1
I like to make the dressing and set a side.
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2
For me I enjoy making it in a small tupperware, just shake and set away or a small baggie works as well.
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3
Add two eggs to the container, sugar, water, seasoning, cider vinager and shake.
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4
Set aside, this will be slightly warmed before serving.
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5
Now roasting the vegetables.
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6
Preheat the oven to 400.
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7
The tomatoes, onions and mushrooms are all small so they will not take long.
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8
On a cookie sheet lined with foil, place the vegetables, drizzle with olive oil and salt and pepper, lightly mix with your hands and bake at 400 for 15 minutes until the tomatoes start to burst, you want them soft but not over cooked.
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9
Once done remove and cover to keep warm.
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10
I like to grill the romaine on a grill.
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11
Just drizzle the halved romaine hearts with olive oil, salt and pepper and grill 1-2 minutes per side to get lightly brown.
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12
A grill pan also works, even a saute pan.
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13
The oven will get them too soft.
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14
Take your container of egg dressing, release the lid and microwave on power 3 or 4 for a minute, remove and stir or shake again, then another minute of 3 or 4.
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15
You want to warm the dressing but not over cook the egg.
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16
After two minutes it should be warmed and tempured but not cooked.
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17
Place the romaine on their plate, top with roasted vegetables and the egg dressing.
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18
Chopped bacon is also a great garnish I prefer it as is with just a little salt and pepper.
