Romaine Lettuce Grilled and Topped with Blue Cheese

Ingredients

• Dressing:
• ¼ cup mayonnaise
• 2 ounces crumbled blue cheese
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• ½ tablespoon grated shallot
• 1 clove garlic, grated
• kosher salt and ground black pepper to taste
• Salad:
• 4 slices applewood-smoked bacon
• 2 hearts of romaine lettuce, halved lengthwise
• ½ tablespoon olive oil, or as needed
• 1 tomato, diced (Optional)

Step 1

Whisk 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.

Step 2

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.

Step 3

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.

Step 4

Finally, arrange the romaine halves on plates, drizzle with the blue cheese dressing, and sprinkle on the diced bacon and some fresh tomato. Enjoy!