Grilled Romaine Salad with Blue Cheese and Hot Bacon Vinaigrette


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  • 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
  1. Preheat a grill to high
  2. 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.
  3. 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
  4. 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.