A delicious change.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 salads |
Ingredients
- ¼ cup mayonnaise
- 2 ounces crumbled blue cheese
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- ½ tablespoon grated shallot
- 1 clove garlic, grated
- kosher salt and ground black pepper to taste
- 4 slices applewood-smoked bacon
- 2 hearts of romaine lettuce, halved lengthwise
- ½ tablespoon olive oil, or as needed
- 1 tomato, diced (Optional)
Instructions
- Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
- When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
- Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
- Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
- Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
- Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 598 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |