Recipes
Grilled Romaine with Blue Cheese and Bacon
Bacon fat vinaigrette complements the smoky flavor of the charred lettuce in this satisfying salad.
- Serves
4–6
- Time
30 minutes
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
Featured in “California Eternal” by Georgia Freedman.
Ingredients
- 6 bacon slices
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. Worcestershire sauce
- 5 heads romaine lettuce, halved lengthwise, rinsed, and dried
- Kosher salt and freshly ground black pepper
- 4 oz. blue cheese, crumbled
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Instructions
Step 1
Cook the bacon: To a large skillet over medium heat, add the bacon and cook, turning once, until it’s crisp and the fat is rendered, about 10 minutes. Transfer to a plate, reserving 2 tablespoons of the drippings, and allow to cool, then crumble and set aside.
Step 2
Make the dressing: Transfer the reserved drippings to a medium bowl or liquid measuring cup and add the oil, vinegar, and Worcestershire sauce. Whisk until smooth, then set aside.
Step 3
Make the salad: Heat a charcoal or gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches if necessary, place the romaine halves cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
Step 4
Transfer the lettuce cut-side up to a platter and season to taste with salt and black pepper. Drizzle with the dressing, sprinkle with the blue cheese and crumbled bacon, and serve immediately.
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