Grilled Romaine Salad Recipe

Preparation Instructions

1. 1

   Prepare the bacon

   In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and place on paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces.

2. 2

   Make the Gorgonzola cream

   In a bowl, whisk together the heavy cream, crumbled Gorgonzola cheese, salt, and black pepper until smooth. Set aside.

3. 3

   Prepare the croutons

   Preheat the oven to 375°F (190°C). Cut the sourdough bread into cubes and toss with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes until golden brown.

4. 4

   Grill the romaine

   Preheat a grill or grill pan over medium-high heat. Cut the romaine hearts in half lengthwise, brush with olive oil, and season with salt and pepper. Grill cut-side down for 2-3 minutes until charred and slightly wilted.

5. 5

   Assemble the salad

   On a serving platter, place the grilled romaine halves. Drizzle with the Gorgonzola cream, and top with crumbled bacon and sourdough croutons. Serve immediately.