Grilled Romaine with Blue-Cheese Vinaigrette

Grilled Romaine with Blue-Cheese Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 4

    TBSP. extra-virgin olive oil

  • ¾

    c. findely diced red onion

  • ½

    lb. bacon, ¼" diced

  • ½

    c. balsamic vinegar

  • 3

    heads romaine lettuce, cut in half lengthwise

  • ½

    c. crumbled blue cheese

  • Freshly ground black pepper


1. Preheat a grill or indoor grill pan to high. 2. Heat 1 TBSP. 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 TBSP. olive oil to the skillet and reduce for 2-3 minutes. Remove from the heat and set aside. 3. Brush the romaine with the remaining 2 TBSP. 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 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.


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