Grilled Romaine with Blue Cheese

Name: Grilled Romaine with Blue Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 3 h 20 min
Yield: 4 salads
Ingredients: ¼ cup mayonnaise; 2 ounces crumbled blue cheese; 2 tablespoons sour cream; 1 tablespoon lemon juice; ½ tablespoon grated shallot; 1 clove garlic, grated; kosher salt and ground black pepper to taste; 4 slices applewood-smoked bacon; 2 hearts of romaine lettuce, halved lengthwise; ½ tablespoon olive oil, or as needed; 1 tomato, diced (optional)

Rating: 5 stars

1 Rating
1 Review
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A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.

By Chicago Rob

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Recipe Summary

prep:

5 mins

cook:

15 mins

total:

3 hrs 20 mins

additional:

3 hrs

Servings:

Yield:

4 salads

Nutrition Info

Directions

Step 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.

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Step 2

When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
Step 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.
Step 4

Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
Step 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.
Step 6

Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.