Grilled Hearts of Romaine with Blue Cheese Dressing

[locks]

1/2 C mayonnaise
2 T sour cream
2 oz. crumbled blue cheese
l t. lemon juice
1/2 T grated shallot
1 clove garlic, grated
Salt and ground pepper
2 hearts of romaine lettuce,
halved lengthwise
Olive oil
4 slices smoked bacon,
diced and cooked until crisp

In a medium bowl combine all ingredients except lettuce, olive oil, and bacon. Cover and refrigerate for at least 3 hrs. Dressing keeps for up to 2 wks in refrigerator.

When ready to prepare the salads, heat grill to medium-low. Lightly brush halves on all sides with olive oil. With tongs, place lettuce directly on the cooking grates cut side down. Cook for 2-3 minutes. Lettuce should be slightly raw and crunchy at centers. Remove to clean platter and let rest for 5 min. Place each half on serving plate. Drizzle with blue cheese dressing and top with diced bacon. Serves 4

[Tuesday Afternoon]

1. BACON!!

you had me at bacon

[livetohike]

2. Bookmarked!

[pipoman]

3. I've been looking for this idea..

for a different dinner salad and this sent me to grilled Caesar salad. served on a crispy baked Parmesan disc..I've made baked parm salad bowls before they are always a hit with diners and a soft in the center garlic crouton..Thanks for the idea..