Food & Drink

Grilled Romaine With Blue Cheese-Bacon Vinaigrette

Prep time: 15 minutes Cook time: 15 minutes Serves: 6

This recipe comes from Susan Ahlin of Rancho Cordova. Cafe Vinoteca is her favorite restaurant and she orders the grilled romaine salad every time she's there. She says this recipe is a close match.


4 tablespoons extra-virgin olive oil, divided use

¾ cup chopped red onion

½ pound bacon, chopped

½ cup balsamic vinegar

3 heads romaine lettuce, cut in half lengthwise

½ cup Gorgonzola cheese

Freshly ground black pepper


Preheat the grill to high heat. Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Add the onions and bacon, and cook until the bacon is crispy. To the same pan, add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine.

Remove from heat; set aside. Brush the lettuce with the remaining 2 tablespoons of olive oil. Place on the grill cut side down and quickly sear. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with Gorgonzola and garnish with black pepper.

Per serving: 368 calories; 15 grams protein; 7 grams carbohydrates; 31 grams fat (10 saturated, 17 monounsaturated, 4 polyunsaturated); 41 milligrams cholesterol; 772 milligrams sodium; 1 gram fiber; 5 grams sugar; 76 percent calories from fat