Grilled Romaine with Blue Cheese A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.
Ingredients
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Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
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When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
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Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
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Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
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Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
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Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.
Per Serving: 254 calories; protein 8.4g; carbohydrates 6.7g; fat 22.3g; cholesterol 28.9mg; sodium 597.7mg.