Grilled Romaine Salad
Romaine lettuce takes on a slightly nutty flavor after a quick kiss from the grill. This interesting and easy salad is full of incredible flavors and will make the perfect side dish to most any meal.
- 3 hearts of Romaine lettuce
- 4 tablespoons olive oil
- ½ cup balsamic vinegar reduced
- salt and pepper to taste
- ½ cup Gorgonzola crumbles
- ½ pound of bacon crisped and crumbled
- ½ cup red onion diced
- ¼ cup toasted walnuts optional
- In a large skillet cook the bacon. When crisp drain on a paper towel and allow to cool before crumbling. Set aside.
- Add the onions to the bacon drippings, and cook until translucent. Remove from pan and drain.
- In a small pan over medium heat, reduce the balsamic vinegar by one half or to a syrup consistency. Allow to cool.
In a dry skillet over medium-high heat toast walnuts until fragrant. Allow to cool
- Cut each head of lettuce in half length-wise. Do not remove the root end it will hold the lettuce together. Brush both sides of each head with olive oil. Lightly season with salt and pepper (both the bacon and the cheese are salty, so go easy).
- Heat grill to medium high. Brush the grill to clean, and wipe with an oiled paper towel or cloth. Place the lettuce “face” down directly over the heat for about 2 minutes or until you see a bit of color around the edges. Turn over and grill for another minute. Do not leave on the grill too long, the lettuce will become very soggy.
Drizzle each half with the balsamic reduction. Sprinkle with onions, bacon, nuts, and cheese.
Hearts of Romaine are quite often sold in a three pack. This recipe is for preparing one package or six halves. I plan a half a head per person. You can easily adjust this up or down depending on your group.
Lettuce will wilt and become soggy if grilled too long, the key here is quick.