Romaine Wedge Salad Food

GRILLED ROMAINE SALAD

Grilled Romaine Salad image

Take the classic wedge salad to the grill and serve up charred romaine topped with bacon and blue cheese.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

3 slices bacon, chopped
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
Olive or vegetable oil, for oiling the grill grates
2 hearts of romaine, halved lengthwise
1/4 cup crumbled blue cheese

Steps:

Prepare an outdoor grill for medium heat.
Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.

ROMAINE WEDGE SALAD

Romaine Wedge Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 12

Ingredients

4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato

Steps:

In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

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