Grilled Romaine Salad
photo by Ms B.
- Ready In:
- 6 heads romaine lettuce hearts
- 1⁄2 lb bacon
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup blue cheese, crumbles
- fresh ground black pepper
- Cut bacon into small pieces.
- Add 1 Tbs olive oil to a large skillet on med-high heat.
- Add bacon to the pan. When it has started to cook and render down, add onions.
- Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
- 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.
- Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
- Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
- Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
- Sprinkle blue cheese over lettuce.
- Add the black pepper to taste.
- Serve immediately.
Questions & Replies
Got a question? Share it with the community!
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!!
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.
I had once prepared a similar bacon and balsamic dressing for spinach salad and really enjoyed it. When AKillian was raving about this recipe in the forums, I decided that I should give this a go, too. Sunday evening, we hosted a casual dinner for some friends with grilled pork loin, <a href="/127186">Cherry Tomato Salad</a>, <a href="/50895">Mean Chef's Onion Tart</a>, and this salad. Although some seemed sceptical when I brushed the romaine with olive oil and set it on the grill, everyone raved when they tasted the completed salad. My hubby is not a blue cheese fan, and brushed most of it off of his portion, but I caught him enjoying the total flavor experience, too. We will be making this salad again soon.
see 1 more reviews
RECIPE SUBMITTED BY
I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.