Grilled Hearts of Romaine with Blue Cheese Dressing
My approach to food is pretty simple. I firmly believe that if you can eat it, you can grill it.When I wrote my first cookbook, I compiled my favorite grilled foods. Some were familiar, but some seemed pretty crazy back in 2005! Of those crazy foods, grilled romaine lettuce remains one of my favorites. And I'm not alone. Today, it is so popular it's on restaurant menus all over the place, a sure sign that Americans have embraced the idea that a salad can be grilled.I paired my grilled romaine classically, with a homemade blue cheese dressing and crispy apple wood smoked bacon. It's the ultimate steakhouse wedge salad.
Grilled Hearts of Romaine with Blue Cheese Dressing
Serving Size - 4 people
Ingredients
2 hearts of romaine lettuce, cut in half lengthwise
Olive oil Kosher salt
Freshly ground pepper
Blue Cheese Dressing (below)
4 Slices of Apple-wood smoked bacon, cooked and crumbled
Blue Cheese Dressing
1 cup mayonnaise
½ cup sour cream
4-8 ounces crumbled blue cheese, depending on taste
1 tablespoon lemon juice
1 ½ tablespoons grated shallot
2 cloves garlic, grated Kosher salt and fresh ground pepper to taste
Instructions
Grilling Method: Indirect/Medium Low Heat
Combine the above ingredients and refrigerate for at least three hours, (this lets the flavors develop.) This recipe will make 2 cups.
Lightly brush lettuce all over, taking care not to break the leaves. Sprinkle with salt and pepper. Using a pair of tongs, place the lettuce directly on the cooking grates cut side down for 2-3 minutes. Do not grill longer, the lettuce should be slightly crisp. Remove to a clean platter and let sit 5 minutes.
Place half a heart of romaine on each plate, drizzle with blue cheese dressing and sprinkle with bacon bits.Serve immediately.
ALL RECIPES ©ELIZABETH KARMEL 2020