Grilled Romaine Salad

Take the classic wedge salad to the grill and serve up charred romaine topped with bacon and blue cheese.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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Ingredients

3 slices bacon, chopped

1/3 cup mayonnaise

1/3 cup sour cream

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

Olive or vegetable oil, for oiling the grill grates

2 hearts of romaine, halved lengthwise

1/4 cup crumbled blue cheese

Directions

  1. Prepare an outdoor grill for medium heat.
  2. Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
  3. Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
  4. Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.