Grilled Hearts of Romaine Salad

By christoph

Romaine lettuce takes on a slightly nutty flavor on the grill. What a fun,easy,and different dish to add to your backyard grilling.

Ingredients

• 3 hearts of Romaine lettuce
• 4 tablespoons olive oil
• 1/2 cup balsamic vinegar
• salt and pepper to taste
• 1/2 cup Gorgonzola crumbles
• 1/2 pound of bacon, crisped and crumbled
• 1/2 cup red onion, diced
• 1/4 cup toasted walnuts (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from jamesandeverett.com

Preparation

Step 1

In a large skillet cook the bacon. When crisp drain on a paper towel and allow to cool before crumbling. Set aside.

Add the onions to the bacon drippings, and cook until translucent. Remove from pan and drain.

In a small pan over medium heat, reduce the balsamic vinegar by one half or to a syrup consistency. Allow to cool.

Cut each head of lettuce in half length-wise. Do not remove the root end, it will hold the lettuce together. Brush both sides of each head with olive oil. Lightly season with salt and pepper (both the bacon and the cheese are salty, so go easy).

Heat grill to medium high. Brush the grill to clean, and wipe with an oiled paper towel or cloth. Place the lettuce "face" down directly over the heat for about 2 minutes or until you see a bit of color around the edges. Turn over and grill for another minute. Do not leave on the grill too long, the lettuce will become very soggy.

Drizzle each half with the balsamic reduction. Sprinkle with onions, bacon, and cheese.