Grilled Romaine Salad With Apples, Bacon and Roquefort Dressing

READY IN: 30mins
Recipe by Martini Guy

Tired of the same old salad? Here is one I cut out of the newspaper from restaurant Zoe in Seattle, Washington.

Top Review by Vina7737

As I used only the salad part, using my own dressing, this is a review of just half the recipe. Next time I make it I'll try your dressing, as it sounds delicious. I used a very flavorful gorgonzola type blue from one of my state's organic cheese makers...wonderful! The sauteed apples were a great addition. It was easy, unusual, and loved by all of us. Thanks for posting such a wonderful recipe!

Ingredients Nutrition


  1. To make dressing:.
  2. Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
  3. Gradually add the olive oil and salt and pepper.
  4. Makes about 11/2 cups.
  5. (Keep unused portion refrigerated).
  6. To make salad:.
  7. Fry bacon until crisp, drain on paper towels.
  8. Preheat grill to very high heat.
  9. Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
  10. Cut the lettuce in half lengthwise.
  11. Brush the lettuce with olive oil on all sides and season with salt and pepper.
  12. Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
  13. Flip the lettuce and grill the other side until the romaine is lightly caramelized and warmed through, but still crisp in the center, about 1 minute longer.
  14. Remove the stems from the letuce and arrange each half on a plate.
  15. Scatter with bacon, apples and cheese.
  16. Drizzle about 1/4 cup of the dressing over each plate.
  17. Serve immediately.

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