Blue Cheese-Topped Grilled Romaine

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!

Simple Serving Suggestions

Serve alongside grilled meats or roasted vegetables for a balanced meal. A drizzle of balsamic glaze or a squeeze of lemon juice can add a bright contrast. Pair with a crisp white wine or a light beer to complement the flavors.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The romaine is best eaten within a day as it may become soggy. Keep the blue cheese separate and add it fresh when ready to serve again.