Grilled Romaine Salad
This is my go-to summer salad! If you haven't tried grilled salad before, you're in for a treat! Smoky, tender, grilled lettuce with just the right amount of char and crispy edges, topped with creamy bleu cheese dressing, crispy bacon, cherry tomatoes, and shredded parmesan cheese, Enjoy!
Servings: 2
Ingredients
- 4 slices bacon cooked crisp and crumbled
- 1 med. head romaine lettuce
- Olive oil for brushing
- Kosher salt and fresh ground pepper to taste
- Bleu cheese dressing for drizzling
- 8-10 grape or cherry tomatoes quartered
- 2 T. shredded Parmesan cheese
Instructions
- In a large skillet over medium heat, cook bacon turning the strips as needed until they reach the desired crispness, about 8 to 12 minutes. Drain well on a paper-towel-lined plate. Crumble once cooled.
- Preheat grill to medium.
- Thinly slice the core end of the romaine, just to clean it up, being careful not to cut the whole end off. Cut lengthways down the middle of romaine making two equal halves. Brush each half on both sides with olive oil, place cut side down on grill.
- Grill 2-3 minutes, just until leaves begin to wilt and turn slightly brown with grill marks. Turn and repeat on other side. Remove from grill and place cut side up on each serving plate.
- Sprinkle the grilled romaine with kosher salt and fresh ground black pepper, to taste. Drizzle with bleu cheese dressing. Top with crumbled bacon, diced tomatoes, and shredded parmesan.
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