“God Almighty first planted a garden; and, indeed, it is the purest of human pleasures.”
~ Francis Bacon
GRILLED ROMAINE with BLUE CHEESE-BACON & BALSAMIC VINAIGRETTE
~ Excellent summer salad slightly adapted from Guy Fieri (Food Network). Trust me, this will be a repeat!
4 Tbsp extra-virgin olive oil
3/4 cup chopped red onion
1/2 lb. bacon
1/2 cup balsamic vinegar
3 Heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
freshly ground black pepper to taste
- Cook bacon in sauté pan until crispy. Remove, blot grease, and crumble. Set aside.
- Drain grease but do not clean pan. Add 2 Tbsp. olive oil and sauté onion until soft and caramelized. Add balsamic vinegar hand heat to boiling, scraping brown bits from bottom. Remove from heat.
- Brush romaine lettuce with remaining 2 Tbsp. of olive oil, place on gill cut side down, and quickly sear.
- Serve lettuce, cut side-up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese, cracked pepper, and garnish with crumbled bacon. (6 servings)
Note: Original recipe called for sautéing bacon with the onion. I prefer the crumbled crisp bacon on top instead of in the dressing.