We’ll be sharing this delicious meal with friends…soon!
There’s something very satisfying about grilling your vegetables and this romaine grill recipe by Guy Fieri is absolutely perfect.
Combine a really good quality balsamic vinegar with crispy bacon and spicy onion then add grilled lettuce and tangy blue cheese and you have a tasty meal. The secret to making this meal the best is to use good quality blue cheese and balsamic vinegar. Also, make sure you don’t buy the light green romaine pieces in plastic at the grocery store. Only sturdy dark green romaine (on the outside) with lots of leaves will add the good flavor and have the stamina for the grill.
Greg and I cut this recipe in half for just the two of us but I immediately knew that this is a recipe to share with family and friends. Hope to do that soon!
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
- 4 tablespoons extra-virgin olive oil
- 3/4 cup chopped red onion
- 1/2 pound bacon, chopped
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in 1/2 lengthwise
- 1/2 cup crumbled blue cheese
- Freshly ground black pepper
Preheat the grill to high heat.
Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.