Grilled Romaine With Bacon And Blue Recipes

GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE

Steps:

• Preheat a grill or indoor grill pan to high.
• 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. Photograph by Yunhee Kim

GRILLED ROMAINE SALAD

Steps:

• Prepare an outdoor grill for medium heat.
• Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
• Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
• Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.

GRILLED ROMAINE SALAD

Steps:

• Cut bacon into small pieces.
• Add 1 Tbs olive oil to a large skillet on med-high heat.
• Add bacon to the pan. When it has started to cook and render down, add onions.
• Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
• Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.
• Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
• Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
• Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
• Sprinkle blue cheese over lettuce.
• Add the black pepper to taste.
• Serve immediately.