Grilled Romaine with Blue Cheese-Bacon Vinaigrette

A Guy Fieri recipe.   Served with garlic bread this makes an awesome summer meal!

4 Tbl. extra-virgin olive oil
3/4 c. chopped red onion
1/2 lb. bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 c. crumbled blue cheese
Freshly ground black pepper

Preheat the grill to high heat (or use the coals left after cooking).

Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.

Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.  Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.


  1. Okay. This sounds really delicious. When you say "quickly sear" how long are we talking? A minute? 30 seconds? 10 seconds? I'd love to try this soon. Maybe this week.

  2. I would say about a minute, and no more than two minutes -- just enough to wilt/warm it a bit!