The Recipes

Grilled Romaine Salad with Warm Bacon Vinaigrette

This was a second course that I made for a dinner with friends.  It would easily be a lunch for one, or made for just two people by splitting just one romaine heart.  I'm including the ingredients to cook for 12 in this recipe, so get your calculator out if you really need it.

Grilled Romaine Salad with Warm Bacon Vinaigrette


- 6 hearts of romaine, split length-wise
- 1 small jar hearts of palm, cut into small disks
- 4-5 pieces of bacon, cut into 1/2-in. pieces
- 3 T. balsamic vinegar
- 1 small wedge of blue cheese (or other sharp, firm cheese)
- 2 shallots, minced
- olive oil
- salt
- pepper

Add the bacon to a large sautee pan.  Let it render until fairly crisp; about 8-10 minutes when starting with a cold pan.  Remove the bacon to a paper towel-lined plate.  Drain off some of the fat, leaving 1-2 T. in the pan.  Add the shallot, season with salt, and let it sweat for 2-3 minutes.

Meanwhile, heat a grill pan and drizzle the romaine halves with olive oil.  Season lightly with salt and pepper. When the grill pan is hot, add the romaine cut-side down and let sear just until a light brown color develops; about 2-3 minutes.

Once the shallot is cooked, add the balsamic vinegar.  Let it reduce by half, then whisk in 1/4 c. of olive oil.  Add the bacon bits back to the dressing.  Keep just slightly warm.

Plate the romaine and sprinkle the hearts of palm over the top.  Pour the vinaigrette over the romaine and top with the bleu cheese.