Grilled Romaine Salad With Apples, Bacon and Roquefort Dressing
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
Dressing
- 6 ounces Roquefort cheese, crumbled
- 6 tablespoons red wine vinegar
- 1⁄4 cup peeled and sliced shallot
- 3⁄4 cup olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
-
Salad
- 4 slices smoked bacon, cut into strips
- 1 head romaine lettuce
- 2 tablespoons olive oil
- salt and pepper
- 1 crisp sweet apple, quartered and thinly sliced
- 4 ounces crumbled Roquefort cheese
directions
-
To make dressing:
- Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
- Gradually add the olive oil and salt and pepper.
- Makes about 11/2 cups.
- (Keep unused portion refrigerated).
-
To make salad:
- Fry bacon until crisp, drain on paper towels.
- Preheat grill to very high heat.
- Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
- Cut the lettuce in half lengthwise.
- Brush the lettuce with olive oil on all sides and season with salt and pepper.
- Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
- 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.
- Remove the stems from the letuce and arrange each half on a plate.
- Scatter with bacon, apples and cheese.
- Drizzle about 1/4 cup of the dressing over each plate.
- Serve immediately.
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Reviews
-
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!
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.