GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
- Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
- Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
GRILLED ROMAINE HEARTS
Romaine is a great companion for a grilled medium rare steak, but don't leave it on the grill too long, or the leaves may scorch. -Stuart Pritchard, Commerce, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk oil and vinegar. Generously brush over all surfaces of romaine. Grill romaine, uncovered, over medium-hot heat for 1-2 minutes or until slightly charred and wilted, turning once. Season with salt and pepper.
Nutrition Facts : Calories 139 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED ROMAINE
Simple, delicious and is excellent when paired with grilled steak!
Provided by Cambry
Categories Side Dish Vegetables Greens
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
- Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g
GRILLED ROMAINE WITH BLUE CHEESE
A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.
Provided by Chicago Rob
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h20m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
- 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.
- Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
- 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.
- Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 6.7 g, Cholesterol 28.9 mg, Fat 22.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 2.5 g
GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Provided by Guy Fieri
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill or indoor grill pan to high.
- Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim
GRILLED ROMAINE SALAD WITH APPLES, BACON AND ROQUEFORT DRESSING
Tired of the same old salad? Here is one I cut out of the newspaper from restaurant Zoe in Seattle, Washington.
Provided by Martini Guy
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To make dressing:.
- Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
- Gradually add the olive oil and salt and pepper.
- Makes about 11/2 cups.
- (Keep unused portion refrigerated).
- To make salad:.
- Fry bacon until crisp, drain on paper towels.
- Preheat grill to very high heat.
- Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
- Cut the lettuce in half lengthwise.
- Brush the lettuce with olive oil on all sides and season with salt and pepper.
- Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
- Flip the lettuce and grill the other side until the romaine is lightly caramelized and warmed through, but still crisp in the center, about 1 minute longer.
- Remove the stems from the letuce and arrange each half on a plate.
- Scatter with bacon, apples and cheese.
- Drizzle about 1/4 cup of the dressing over each plate.
- Serve immediately.
Nutrition Facts : Calories 1549.2, Fat 145.7, SaturatedFat 42.7, Cholesterol 145.2, Sodium 3254.7, Carbohydrate 26.4, Fiber 8.3, Sugar 10.9, Protein 41
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