Grilled Romaine Salad

"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!"
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
20mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!
     
  2. 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.
     
  3. 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.
     
  4. Served this last night with steaks and baked potatoes...wow! This looks beautiful and taste wonderful. I added some chopped black olives. Would be an impressive dish for guests!
     
  5. 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.
     
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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.
 
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