Blue Cheese-Topped Grilled Romaine

Ingredients 0/13

Step 1

In a medium bowl, mix together mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic until everything is well combined. Give it a taste and season lightly with salt and pepper. Cover the bowl and pop it in the fridge for at least a few hours so the flavors can really come together.

Step 2

When you’re ready to put the salad together, heat your grill to medium-low and give the grate a light brush of oil. While that’s warming up, cook the bacon in a large skillet over medium-high heat, turning it now and then, until it’s nicely browned and crispy—this usually takes about 10 minutes. Once done, drain the bacon on paper towels, let it cool a bit, then chop it into small pieces.

Step 3

Brush the romaine lettuce all over with olive oil and sprinkle with salt and pepper. Using tongs, place the romaine cut-side down on the grill. Let it cook for 2 to 3 minutes until it starts to caramelize but still stays crunchy in the middle. Take it off the grill and let it rest on a clean plate for about 5 minutes.

Step 4

To serve, lay each romaine half on a plate, spoon over some of the blue cheese dressing, then scatter the diced bacon and some chopped tomatoes on top. Enjoy!