Grilled Romaine, Red Onion, Avocado and Bacon Salad

By vealam

Ingredients

• 4-6 pieces thick cut bacon
• 2 tablespoons olive oil
• 2 Romaine hearts, split in half
• 1 red onion, cut into rounds
• 1 large avocado cut into quarters
• Simple Balsamic Vinaigrette
• 1 clove garlic
• 1/4 cup olive oil
• 3 tablespoons aged balsamic vinaigrette
• kosher salt
• 4-6 pieces thick cut bacon
• 2 tablespoons olive oil
• 2 Romaine hearts, split in half
• 1 red onion, cut into rounds
• 1 large avocado cut into quarters
• Simple Balsamic Vinaigrette
• 1 clove garlic
• 1/4 cup olive oil
• 3 tablespoons aged balsamic vinaigrette
• kosher salt

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from heatherchristo.com

Preparation

Step 1

Preheat the grill to low heat. Place the bacon slices on the grill and cook about 5 minutes with the lid down on the grill, then flip and cook another 5 minutes. You may need an additional minute on each side. Remove, chop up and set aside.
Take the two tablespoons of olive oil and rub the cut sides of the lettuce, red onion and avocado. Place the romaine hearts on the grill and cook briefly, about 1 minute, until there are char marks on the lettuce. Set aside. Do the same for the avocado.
Turn the grill heat up to medium-high and add the onions. Cook about 5 minutes on each side until the onions are soft and have char marks on both sides.
Arrange the romaine hearts and then top with bacon, red onions and avocado. Whisk together the vinaigrette and drizzle on the salad. Serve immediately.

Instructions

Instructions
Preheat the grill to low heat. Place the bacon slices on the grill and cook about 5 minutes with the lid down on the grill, then flip and cook another 5 minutes. You may need an additional minute on each side. Remove, chop up and set aside.
Take the two tablespoons of olive oil and rub the cut sides of the lettuce, red onion and avocado. Place the romaine hearts on the grill and cook briefly, about 1 minute, until there are char marks on the lettuce. Set aside. Do the same for the avocado.
Turn the grill heat up to medium-high and add the onions. Cook about 5 minutes on each side until the onions are soft and have char marks on both sides.
Arrange the romaine hearts and then top with bacon, red onions and avocado. Whisk together the vinaigrette and drizzle on the salad. Serve immediately.