I used to think that the grilling lettuce trend was weird. Why would you want a warm salad? Still, I decided to give this recipe a try primarily because of its hefty amount of blue cheese and bacon. Wouldn't that sell you? It turns out that grilled salad is absolutely delicious and I'm boohooing over here because since I made this recipe we moved to a place where we don't have a grill and it will probably be quite a while before I can make grilled salad again.
GRILLED ROMAINE WITH BLUE CHEESE BACON VINAIGRETTE (serves 6)
4 T extra virgin olive oil
3/4 c finely diced red onion
1/2 lb bacon
1/2 c balsamic vinegar
3 romaine lettuce heads, cores removed and trimmed in half lengthwise
1/2 c crumbled blue cheese
freshly cracked black pepper
Preheat your grill to high heat. In a large skillet, heat 1 T of the olive oil over high heat. Add the onion and bacon and cook until bacon is crispy. Remove from pan and crumble bacon. Add the balsamic vinegar and 1 T of the olive oil to the skillet and reduce for 2-3 minutes. Remove from heat and set aside. Thread grape tomatoes on a skewer.
Brush the romaine with remaining 2 T olive oil and place on the grill, cut side down. Place grape tomato skewer on the grill. Quickly sear until grill marks are visible and tomatoes begin to pop. Set aside.
For each serving, place a half head of romaine cut side up on a plate and drizzle with balsamic dressing. Sprinkle with blue cheese, bacon, and onions. Add a few tomatoes and season with freshly cracked black pepper.