Ingredients 6 strips bacon 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce 5 heads Romaine lettuce, halved lenghtwise, rinsed and dried Kosher salt Freshly ground black pepper 4 ounces blue cheese, crumbled
Instructions 1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tablespoons drippings, and let cool: crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire: whisk until smooth, and set dressing aside. 2. Build a medium hot fire in a charcoal grill, or heat a gas grill to medium high. Alternatively, heat a cast iron grill pan over medium high heat. Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes. 3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper: drizzle with dressing, and sprinkle with bacon and blue cheese.
Description Absolutely scrumptious
Servings
4
Notes This is sensational. I cut each piece in half because I wanted to serve them in a specific bowl. I also think the romaine could be cut into smaller pieces. This is a winner. If you make it ahead of time, which I did, the bacon drippings will congeal and need to be warmed to melt down. I placed the container in a bowl of warm water and stirred until all mixed through.
Source
Saveur
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