Smoky, Charred, and Seriously Satisfying
Grilled salad? Absolutely. Charring romaine brings out a smoky depth that pairs perfectly with the rich, savory crunch of Texas Iberico bacon and the sharp bite of Point Reyes blue cheese. This isn’t just a side dish—it’s a standout.
Whether you're firing up the grill for a steak night or looking for something unexpected to serve with ribs or chops, this warm salad holds its own. It’s rustic, flavorful, and packed with texture and contrast—exactly how a salad should be.
Ingredients
- 8 slices Texas Iberico bacon
- 2 Tbsp reserved bacon fat
- 2 Tbsp olive oil
- 2 Tbsp sherry vinegar
- 5 romaine hearts, halved lengthwise
- Kosher salt & black pepper, to taste
- 4 oz Point Reyes Blue Cheese, crumbled
Instructions
- Cook the Bacon: In a skillet over medium heat, cook bacon until crisp—about 10 minutes. Transfer to paper towels to drain. Reserve 2 tablespoons of bacon fat. Once cooled, crumble the bacon and set aside.
- Make the Dressing: In a small bowl, whisk together bacon fat, olive oil, and sherry vinegar. Season with salt and pepper to taste. Set aside.
- Grill the Romaine: Preheat a grill or grill pan to medium-high. Lightly oil the grates or pan. Place romaine halves cut-side down and grill for about 2 minutes per side, just until lightly charred and slightly wilted.
- Assemble the Salad: Arrange grilled romaine on a platter, cut-side up. Drizzle with the warm vinaigrette. Top with crumbled blue cheese and crisp bacon. Finish with cracked black pepper.
Why It Works
This salad is all about contrast—smoky bacon and flame-kissed greens meet the creamy sharpness of blue cheese and the bright acidity of sherry vinegar. The grilled romaine holds its texture while soaking in all that flavor, making each bite as bold as it is balanced.
Fire Up the Grill, Then Tag Us
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