Grilled Romaine with Blue Cheese
Description
The traditional wedge salad gets a makeover with this grilled romaine version topped with smoked bacon and a creamy blue cheese dressing.
Ingredients
•
1/4 cup mayonnaise
•
2 ounces crumbled blue cheese
•
2 tablespoons sour cream
•
1 tablespoon lemon juice
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1/2 tablespoon grated shallot
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1 clove garlic, grated
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kosher salt and ground black pepper to taste
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4 slices applewood-smoked bacon
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2 hearts of romaine lettuce, halved lengthwise
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1/2 tablespoon olive oil, or as needed
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1 tomato, diced
Directions
1
Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
2
When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
3
Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
4
Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
5
Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
6
Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.