Serves 4
Salad:
1 large head Romaine, washed/dried
Olive Oil for brushing
Salt and fresh cracked pepper
1/2 pint cherry tomatoes, quartered
¼ c. crumbled blue cheese (can substitute with goat cheese or feta)
¼ c. crumbled bacon
2 scallions, thinly sliced with greens
2 boiled eggs, sliced
Dressing:
¼ c. Buttermilk
¼ c. Mayonnaise
2 tbs fresh lemon juice, add more to taste
Salt and pepper
1 cloves garlic, minced
1 scallion, thinly sliced with greens
1 tbs chopped fresh dill (optional)
Directions:
Dressing:
1) Place all dressing ingredients in a bowl and whisk until blended. Refrigerate until ready to use.
Can be made up to two days in advance.
Salad:
2) Remove any outer romaine leaves that are discolored or damaged. Cut off the discolored end of
the core making sure to keep the core intact. (It will keep the Romaine from falling apart when
you grill it) Cut Romaine in quarters.
3) Brush Romaine quarters lightly with olive oil. Season lightly with salt.
4) On a heated grill, grill Romaine quarters on flat sides until they have nice grill marks. ~1 minute
per flat side. Do not grill on the outer leaf side. You want the Romaine to retain some
crispiness.
5) Place grilled romaine on a plate (or platter if serving family style) and drizzle with 2 tbs dressing
per wedge. Top with egg, bacon, scallions, tomatoes, and blue cheese. Season with salt and
fresh cracked pepper.
Tips:
- If the Romaine is small, you will need two, cut in half instead of quarters. Grill on the flat side
only for ~1 minute. - Make sure the grill is very hot. The goal is a quick char so that the romaine retains most of its
crunch.