Grilled Romaine BLT Salad Recipe

By henwiller

This recipe originally appeared in The Fire Island Cookbook (Atria, 2012) by Mike DeSimone and Jeff Jenssen.

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 pound blue cheese, crumbled
• 1 tablespoon white wine vinegar
• 1 teaspoon
• 1/2 pound thick-cut maple-smoked bacon
• 4 small heads romaine lettuce
• 4 medium tomatoes, sliced

Preparation

Step 1

Whisk together the ¾ cup oil, the cheese, vinegar, salt, and pepper in a glass bowl.

Place the bacon in a cold cast-iron skillet and turn the heat to medium-high. Cook the bacon until crispy. Drain on a paper towel.

Preheat the grill to medium. Remove the outer leaves from the romaine and discard. Halve the heads lengthwise. Brush with some extra virgin olive oil and grill for 2 minutes per side, until the romaine is wilted and has grill marks.

To serve, place one romaine half on each plate. Drizzle with a small amount of the salad dressing. Arrange 3 tomato slices over the lettuce. Crumble the bacon over each and dress with the remaining dressing. Serve while the lettuce is warm.