1. Cut romaine in half lengthwise. Cut tomatoes in half through stem ends.
2. Put oil in food processor. Add 1/2 cup cheese, garlic, lemon juice, vinegar, anchovies, and 1 T. water. Process until smooth.
3. Brush romaine and tomatoes very lightly with oil. Sprinkle with salt. Grill over medium heat 1 1/2 - 2 minutes per side, until lightly charred. Transfer to a large platter. Drizzle with dressing and sprinkle with remaining cheese. Garnish with oregano.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 219 (89%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||32 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 2335.4mg||81 %|
|Potassium 438.2mg||12 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.5g|
|Protein 1.6g||2 %|
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Calories per serving: 247
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