Grilling romaine lettuce adds a smoky twist to a classic salad, creating a warm and satisfying dish. Topped with creamy blue cheese, this easy recipe is perfect for a quick, flavorful meal or side.
Start by mixing together the mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Give it a good stir, then season lightly with salt and pepper. Cover it up and pop it in the fridge for at least a few hours so the flavors can really come together.
When you’re ready to make the salad, get your grill heating up to medium-low and lightly oil the grates to prevent sticking. While the grill’s warming up, heat a skillet over medium-high heat and cook the bacon until it’s nice and crispy, turning it now and then. After about 10 minutes, drain the bacon on some paper towels, then chop it into small pieces and set aside.
Brush the romaine all over with olive oil and season it with salt and pepper. Using tongs, place the romaine halves cut-side down on the grill. Let them cook for 2 to 3 minutes until they get a little caramelized but still stay crunchy in the middle. Take them off the grill and let them rest on a clean platter for about 5 minutes.
Finally, arrange the romaine halves on plates, drizzle with the blue cheese dressing, and sprinkle on the diced bacon and some fresh tomato. Enjoy!
- Use a grill or grill pan preheated to medium-high for the best sear.
- Brush the lettuce lightly with olive oil to prevent sticking and enhance flavor.
- Grill just until the edges are slightly charred but the leaves remain crisp.
Grilling adds a smoky flavor to the crisp romaine, creating a unique twist on a classic salad. The creamy blue cheese balances the charred taste, making each bite rich and satisfying. It’s a quick way to elevate simple ingredients into something special.
Serve warm or at room temperature alongside grilled meats or roasted vegetables. Adding toasted nuts or fresh herbs can bring extra texture and freshness. A drizzle of balsamic glaze also pairs well with the blue cheese.
It’s best enjoyed fresh to keep the lettuce crisp and the cheese creamy. If you have leftovers, store them separately in airtight containers and combine just before serving to avoid sogginess. Use within a day for optimal taste.
