Grilled Romaine with Blue Cheese-Bacon Vinaigrette - 2 Ways
We have a very favorite restaurant in our area that serves a romaine salad with blue cheese and hot bacon vinaigrette. This recipe comes as close to their salad as I have found. The only difference is the romaine is chopped and the hot bacon dressing does the wilting to the romaine rather than starting up the grill.
This salad is truly my very favorite. Of course it's
even better served with a
"chocolate martini"! Yummy!!!
- 4 T. extra-virgin olive oil
- 3/4 cup finely diced red onion
- 1/2 lb. bacon, 1/4 inch dice
- 1/2 cup balsamic vinegar
- 3 romaine lettuce heads, cores removed and leafy ends trimmed, cut in half lengthwise
- 1/2 cup crumbled blue cheese
- Freshly cracked black pepper
- Preheat a grill to high
- Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the onion and bacon and cook until bacon is crispy. Remove onion and bacon from pan. Add the balsamic vinegar and 1 tablespoon of the olive oil to the skillet and reduce for 2 to 3 minutes. Remove from heat and set aside.
- Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside
- For each serving, place a half head of romain cut-side up on a plate and drizzle with the balsamic dressing. Sprinkle with blue cheese and top with bacon and onion. Season with freshly cracked black pepper.
- Chop romaine lettuce and place on salad plates.
- Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the onion and bacon and cook until bacon is crispy
- Remove onion and bacon from pan.
- Add the balsmic vinegar and 1 tablespoon of the olive oil to the skillet and reduce liquid for 2 to 3 minutes. Remove from heat and set aside.
- Place 1 or 2 rings of red onion on top of salad
- Sprinkle with blue cheese
- Pour 1 to 2 tablespoons of hot bacon reduction over the salad
- Season to taste with freshly cracked black pepper
For more great salad recipes check out