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I had a lovely grilled romaine salad at Jean Farris Winery earlier this summer and knew I wanted to try it at home. Though my salad is significantly different from theirs, I enjoyed mine very much. It freaked out the hubby a bit though. He looked at the plate and at me and at the plate and at me and said, “How do you eat this thing?!” He is so NOT a food adventurer sometimes. In his defense though, he did eat the salad. Next time, I’ll grill mine and make his traditionally.

Grilled Romaine with Blue Cheese-Bacon Vinaigrette (from Guy Fieri)

  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup finely diced red onion
  • 1/2 pound bacon, 1/4 inch diced
  • 1/2 cup balsamic vinegar
  • 3 heads romaine lettuce, cut in half lengthwise
  • 1/2 cup crumbled blue cheese
  • Freshly cracked black pepper

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the 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 romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Serves 6.