Total Time
Prep 10 mins
Cook 10 mins

Saw this on a Food Network show called "Guy's Big Bite. It looked so good, I had to try it. The mix of flavors is wonderful!

Ingredients Nutrition


  1. Cut bacon into small pieces.
  2. Add 1 Tbs olive oil to a large skillet on med-high heat.
  3. Add bacon to the pan. When it has started to cook and render down, add onions.
  4. Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
  5. Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.
  6. Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
  7. Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
  8. Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
  9. Sprinkle blue cheese over lettuce.
  10. Add the black pepper to taste.
  11. Serve immediately.


Most Helpful

Really tasty! I used the Pancetta I had on hand. After I fried that I drained the meat and drained the grease as I have memory of Pancetta grease giving off a strong, unfavorable flavor. Hence, I sauteed the onion in a bit of olive oil. Added fresh tomatoes and olives to the grilled Romaine. Served this with a "Spachcock" Chicken we heard was great for our Green Egg. Check out the "Naked Whiz" site!!

IndyEater August 30, 2010

Awesome recipe for a salad! So easy when you make the bacon dressing ahead of time. Grilling the lettuce takes just a couple of minutes. I chose to grill the other side too. I put the blue cheese on the table so each person could add their own.

Keschef May 03, 2009

This is truly a barbecue show stopper. The prep on this is make-ahead and easy. At cooking time your guests will stand the around the barbeque staring at you like you are a bit crazy. But just watch their faces as they tuck into this! I used a high end blue cheese and 12 year old balsamic vinegar. The flavour was magnificent. I served it with grilled chicken breasts that I sliced on the diagonal. 5 stars. Easy, Brilliant.

Chef Regina V. Smith June 08, 2008

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