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Grilled Romaine Salad
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Description
Putting romaine on the grill for a few minutes gives it a different delicious flavor. Make sure you put the tray you will serve it on in the fridge or even the freezer beforehand so you have different textures and temperatures in the salad.
Ingredients
- ⅓ cups Vinegar, I Used Peach Balsamic, But Use Regular Balsamic, Rice Wine Vinegar, Whatever You Like
- 3 Tablespoons Water
- ½ cups Vegetable Oil
- 1 pinch Salt And Pepper
- 4 heads Romaine Lettuce
- 2 Tablespoons Olive Oil
- ½ cups Gorgonzola Crumbles
- 6 slices Bacon, Cooked And Crumbled
- ½ cups Candied Pecans, Chopped
Preparation
Mix up the dressing by combining the vinegar, water, vegetable oil, salt and pepper together in a small bowl or shake them up in a bottle.
Split the romaine hearts in half and brush or spray lightly with olive oil.
Put the lettuce halves cut side down on a medium hot grill (you don’t want to burn it, just warm it) for about 2 minutes. Don’t flip them.
Remove and put on your chilled platter, splash with dressing, and add your toppings.
Serve immediately or you will have soggy salad!
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