By Tracey
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
adapted from Food Network Magazine
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3/4 cup diced red onion
- 1/2 pound bacon, cut into 1/4-inch pieces
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in half lengthwise
- 1/2 cup crumbled blue cheese (I used goat cheese instead)
Directions:
Preheat grill to medium-high (you could also use an indoor grill pan).
In a large skillet set over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of the fat. Add the onion and cook until softened, stirring occasionally. Remove to the plate along with the bacon. Add the balsamic vinegar and 1 tablespoon of the olive oil to the skillet and cook to reduce slightly, about 2-3 minutes. Remove the pan from the heat.
Brush the lettuce with the remaining 2 tablespoons of olive oil. Grill cut-side down for about 2 minutes, or until grill marks are visible or the lettuce is slightly charred.
Place the lettuce cut-side up on a large plate (or platter). Drizzle with the reduced balsamic vinegar then sprinkle with the cheese, bacon and onion, and garnish with freshly cracked black pepper.
