Have you ever grilled Romaine lettuce? If not, you must try it. The Romaine chars nicely and only slightly wilts, and gets a smoky and bitter flavor. Jon commented that grilled Romaine actually takes on some flavor - it's an otherwise boring green. But grilled, it's fabulous.
I saw this Guy Fieri recipe for Grilled Romaine with Blue Cheese-Bacon Vinaigrette and knew we had to make it. Bacon makes everything better! Bacon and blue cheese are a perfect pairing in my opinion, and when you mix in the balsamic over heat, you get a smoky-sweet-sticky dressing. My mouth is watering just remembering this dish! I recommend you serve the dressing warm over the Romaine as soon as it comes off the grill.
Grilled Romaine with a Bacon-Balsamic Vinaigrette and Blue Cheese
Slightly adapted from this Guy Fieri recipe
- 2 tablespoons extra-virgin olive oil plus some to brush/spray on the Romaine
- 2 tbsp chopped red onion
- 6 slices bacon, chopped
- 1/3 cup balsamic vinegar
- 2 heads romaine lettuce, cut in 1/2 lengthwise
- 2 tbsp crumbled blue cheese (or to your liking)
- Freshly ground black pepper
- Preheat the grill to high heat.
- Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy, about 6 minutes. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Season with freshly ground black pepper to taste. Remove from heat and set aside (try to time this to coincide with the lettuce coming off the grill - I loved the dressing served warm!)
- Brush the Romaine with just a touch of oil, or spray with olive oil (I love my olive oil spritzer!). Place it on the grill cut side down, and quickly sear. This took about 3 minutes.
- Pour the bacon-balsamic dressing over the lettuce, sprinkle with blue cheese, and garnish with additional freshly ground black pepper.
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