Grilled Romaine With Blue Cheese-Bacon Vinaigrette
Throw romaine on the grill for a surprising superstar summer side dish.
|4 tablespoons||extra-virgin olive oil|
|3/4 cup||finely diced red onion|
|1/2 pound||bacon, 1/4 inch diced|
|1/2 cup||balsamic vinegar|
|3 heads||romaine lettuce, cut in half lengthwise|
|1/2 cup||crumbled blue cheese|
|freshly cracked black pepper|
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