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Friday, February 19, 2010

Grilled Romaine Salad with Bacon and Balsamic Vinaigrette






The Players!


Trim the bottom off of the lettuce but leave core intact. 



Cut lettuce in half length-wise.  Rinse lettuce inside and out; drain cut side down on paper towels. 



Then brush the cut side with olive oil, 



sprinkle with salt and pepper.



Grate the Parmesan cheese.



Make the dressing by adding 1 tablespoon balsamic vinegar into a small bowl.



Sprinkle fresh ground pepper and whisk in 1 tablespoon of olive oil.  Set aside.



Heat your grill pan until screaming hot.  



Lay the lettuce cut side down on the hot grill pan.  Grill for 1-2 minutes.  



Check for lightly brown inside then remove from grill.  


Now sprinkle with Parmesan cheese; drizzle with Balsamic vinaigrette 



and finalize with crumbled bacon.



Dig in!  


Now taste it!  
It has the most amazing smoky flavor, sweet balsamic vinaigrette and crunchy salty bacon.
This is sinful it is soooooo good.



Happy Eating!


The Recipe:

Grilled Romaine Salad with Bacon and Balsamic Vinaigrette

1 heart of Romaine lettuce
1 tablespoon Balsamic vinegar
2 tablespoons olive oil
¼ cup Parmesan cheese
2 pieces of microwave bacon

Trim the bottom off of the lettuce but leave core intact.  Cut lettuce in half length-wise.  Rinse lettuce inside and out; drain cut side down on paper towels. 
Then brush the cut side with olive oil, sprinkle with salt and pepper.

Cook bacon in microwave for 13 second or per instructions on package.  Set aside to cool and crumble.

Heat your grill pan until screaming hot.  Place lettuce cut side down and place on grill pan.  Grill for 1-2 minutes.  Check for lightly brown inside.  Remove from grill.  Now sprinkle with Parmesan cheese; drizzle with dressing and finalize with crumbled bacon.


Dressing:
1 tablespoon balsamic vinegar and whisk in 1 tablespoon olive oil with a pinch of freshly ground black pepper.


Happy Eating!


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