My secret receipe 🙂
Grilled Salad
Leslie Griffin
3 Hearts of Romaine halfed
EVOO
½ cup Good Crumbled Blue cheese (Stilton or Maytag)
¾ cup chopped red onion
½ lb bacon
1 clove garlic chopped fine
½ cup good balsamic vinegar (aged at least 8 yrs)
Freshly ground black pepper and salt to taste
Preheat grill to high heat
Heat 1 tlb. EVOO in a sauté pan over high heat. Add bacon and onions, and cook until bacon is crispy. Add garlic and sauté one more minute. To the same pan add the balsamic vinegar and 1 tlb of EVOO , stir to combine. Cook for 1-2 minutes, then turn heat off. Set aside, stir occasionally. You want it to reduce and the vinegar will become sweet. (this gives you 20 or so minutes to do the lettus, longer is fine)
Cut the Romaine hearts in half. Brush the flat side with EVOO, then sprinkle with salt & pepper. You want the grill “screaming†hot…. Put the lettuce flat side down on the grill, and count to 45 seconds. You do not want to wilt the lettuce, you are just looking to get nice “grill†marks. (some grills take 30 sec. some take 60) DO NOT LET IT WILT!)
To plate – put a lettuce half on a plate, top with the balsamic/onion/bacon mixture, then with blue cheese crumbles . Finish with additional fresh cracked pepper.
You can serve this as a side, or can add grilled shrimp, avocado, chicken or steak and it’s a meal!