Grilled Romaine with Bacon Dressing and Blue Cheese

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Grilling a salad?

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What the fork?

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Yup, it tastes great.

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Which proves you can put just about anything on the grill and make it taste good.

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One word of caution.

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Does not work with dead houseplants.

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Don’t ask me how I know.

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Grilled Romaine with Bacon and Blue Cheese
 
Author:

 
Ingredients
  • 6 strips bacon
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. Worcestershire sauce
  • 5 heads romaine lettuce, halved lengthwise, rinsed and dried
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. blue cheese, crumbled
Instructions
  1. Heat bacon in a 12″ skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
  3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.

 

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