Roasted Tomato Dressed Romaine Salad

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven.

3. 3

   Roast until the tomatoes start to burst, about 10 minutes.

4. 4

   Remove from the oven and let cool.

5. 5

   Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar.

6. 6

   In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork.

7. 7

   Add the romaine lettuce and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.