Grilled Romaine With Blue Cheese-Bacon Vinaigrette

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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4 tablespoons extra-virgin olive oil

3/4 cup finely diced red onion

1/2 pound bacon, 1/4 inch diced

1/2 cup balsamic vinegar

3 heads romaine lettuce, cut in half lengthwise

1/2 cup crumbled blue cheese

Freshly cracked black pepper


  1. Preheat a grill or indoor grill pan to high.
  2. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim