Grilled Romaine Salad

czwartek, 13 lutego 2014

Grilled Romaine Salad

Time: 20 mins


  • 6 heads romaine lettuce hearts
  • 1/2 lb bacon
  • 1 small red onion, diced
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup blue cheese, crumbles
  • fresh ground black pepper


  • 1 Cut bacon into small pieces.
  • 2 Add 1 Tbs olive oil to a large skillet on med-high heat.
  • 3 Add bacon to the pan. When it has started to cook and render down, add onions.
  • 4 Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
  • 5 Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.
  • 6 Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
  • 7 Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
  • 8 Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
  • 9 Sprinkle blue cheese over lettuce.
  • 10 Add the black pepper to taste.
  • 11 Serve immediately.

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