Grilled Romaine with Bacon and Blue Cheese Vinaigrette

 We spent the day in the garden catching up with the weeds due to the rainy week.  I wanted something quick for dinner.  I had no desire to spend the evening in the kitchen.  I grabbed a large head of romaine, fired up the grill and headed into the kitchen.  Grilling romaine lettuce is easy gourmet.  Grilling steps up the sweetness of the lettuce and raises the bar on a simple salad.  I did take a Guy Fieri dressing to give it the feeling worthy of a Saturday night.  The saltiness of the bacon, the sharpness of the balsamic and the creaminess of the cheese made it seem as though I spent hours in the kitchen.  I grilled a steak and added a very simple orzo pasta with a hint of Parmesan to round it all out.


Grilled Romaine with Bacon and Blue Cheese Vinaigrette
printable recipe

4 T. extra virgin olive oil
3/4 c. diced red onion
6 strips of bacon, chopped
1/2 c. balsamic vinegar
2 small or 1 large head of romaine, cut in half lengthwise
1/2 c. crumbled blue cheese
Freshly cracked black pepper

Fire up the grill or preheat a grill pan.
Heat 2 T. of the olive oil in a skillet.  Add the onions and bacon.

 Saute until the bacon is crisp.  Remove the onions and bacon and set aside.

Remove all but 1 T. of the bacon drippings.  Add the balsamic vinegar.  Reduce the heat to a simmer and cook for 2-3 minutes to reduce.

Brush the cut side of each piece of romaine with the remaining olive oil.  Place on the grill cut side down.  Sear the lettuce until it begins to char.

Serve with a drizzle of the balsamic, a sprinkle of the bacon and onion, a few crumbles of the blue cheese and some fresh black pepper.