Recipe courtesy of Food Network Kitchen

Grilled Romaine Salad

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



  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.