Grilled Romaine Salad with Bacon, Goat Cheese & Green Apple Vinaigrette



Romaine Hearts

12 pieces

Thick cut bacon

½ tsp.

Smoke Garlic Backdraft seasoning

5 oz.

Goat cheese, crumbled

¼ cup

Basil Infused Olive Oil

¼ cup

Green Apple Balsamic

¼ tsp.

Dijon mustard


Fry bacon in a large skillet. Remove bacon and crumble into smaller chunks and set aside. Set aside the bacon fat.

Slice each Romaine heart in half and set aside

Heat your grill up over high heat - you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it

Using a basting brush, lightly brush a little bacon fat onto the flat side of each Romaine half

When you are ready to grill, place the Romaine halves flat side down on the grill and just keep them on there until they have light char marks - it shouldn't take more than 30 seconds

Remove the Romaine halves to a plate and turn off your grill

For the dressing, whisk all ingredients together until well blended.

To assemble the salad, top each Romaine half with bacon and blue cheese crumbles, and drizzle on the balsamic dressing.


Adapted from the

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