Grilled Romaine Salad with Bacon and Blue Cheese

4.5 from 6 reviews


  • 3 Romaine hearts
  • 12 pieces of thick cut bacon
  • 5 oz blue cheese crumbles
  • For the dressing:
  • 1/4 cup balsamic vinegar
  • 1/4 cup light olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • A little salt and pepper
  • 1/4 teaspoon Dijon mustard


  1. Fry bacon in a large skillet – reserve the bacon fat
  2. Slice each Romaine heart in half and set aside
  3. 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
  4. Using a basting brush, lightly brush a little bacon fat onto the flat side of each Romaine half
  5. 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
  6. Remove the Romaine halves to a plate and turn off your grill
  7. For the dressing, add all ingredients into a bowl and whisk together, or add to a jar and shake
  8. To assemble the salad, top each Romaine half with bacon and blue cheese crumbles, and drizzle on the balsamic dressing