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Grilled Romaine Salad With Apples, Bacon and Roquefort Dressing Recipe

June 13th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post


  1. Dressing

  2. 6ouncesRoquefort cheese, crumbled
  3. 6tablespoonsred wine vinegar
  4. 1/4cup peeled and slicedshallots
  5. 3/4cupolive oil
  6. 1/4teaspoonsalt
  7. 1/4teaspoonpepper
  8. Salad

  9. 4slicessmoked bacon, cut into strips
  10. 1headromaine lettuce
  11. 2tablespoonsolive oil
  12. salt and pepper
  13. 1 crispsweet apple, quartered and thinly sliced
  14. 4ounces crumbledRoquefort cheese


  1. To make dressing:.
  2. Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
  3. Gradually add the olive oil and salt and pepper.
  4. Makes about 11/2 cups.
  5. (Keep unused portion refrigerated).
  6. To make salad:.
  7. Fry bacon until crisp, drain on paper towels.
  8. Preheat grill to very high heat.
  9. Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
  10. Cut the lettuce in half lengthwise.
  11. Brush the lettuce with olive oil on all sides and season with salt and pepper.
  12. Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
  13. Flip the lettuce and grill the other side until the romaine is lightly caramelized and warmed through, but still crisp in the center, about 1 minute longer.
  14. Remove the stems from the letuce and arrange each half on a plate.
  15. Scatter with bacon, apples and cheese.
  16. Drizzle about 1/4 cup of the dressing over each plate.
  17. Serve immediately.

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