Ingredients
4
4 servings
- •¼ cup mayonnaise
- •2 ounces crumbled blue cheese
- •2 tablespoons sour cream
- •1 tablespoon lemon juice
- •½ tablespoon grated shallot
- •1 clove garlic, grated
- •kosher salt and ground black pepper to taste
- •4 slices applewood-smoked bacon
- •2 hearts of romaine lettuce, halved lengthwise
- •½ tablespoon olive oil, or as needed
- •1 tomato, diced (Optional)
Instructions
- Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
- When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
- Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
- Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
- Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
- Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.
Nutritional Facts
Per 4 servings
- Calories: 254
- Carbohydrate: 7g
- Fat: 22g
- Fiber: 3g
- Protein: 8g
- Sugar: 3g
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