Grilled Romaine Hearts with Bacon & Blue Cheese Dressing

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4 servings


Blue Cheese Dressing (recipe, see right):


Preheat barbecue to medium heat (about 350°F); grease grill. Brush both sides of romaine hearts and onion slices with oil. Season with salt and pepper. Place romaine and onion on grill; without closing lid, cook until lightly marked, turning halfway through grilling time, 4 to 6 minutes.

Place romaine hearts cut side up on serving plate. Break apart onion slices and spread over lettuce. Sprinkle with tomato and bacon. Drizzle each portion with a large spoonful of Blue Cheese Dressing, then balsamic glaze. Serve with remaining dressing.

Blue Cheese Dressing

In bowl, using fork, mash 1/2 cup crumbled blue cheese (such as Roquefort) with 1/2 cup 2% plain Greek yogurt. Stir in 1 tbsp each mayonnaise, lemon juice and white wine vinegar, and 1/2 tsp garlic powder. Season with salt and pepper. Cover and refrigerate. (Make-ahead: Can be covered and refrigerated for up to 1 week.) Makes about 1 cup.

Test Kitchen Tip: If your romaine is looking a little worse for wear, give it a new lease on life by soaking the leaves in a bowl of ice water for 10 to 30 minutes. Presto! Revived and rehydrated greens.

Nutritional facts PER SERVING: about

  • Iron 1.3 mg
  • Fibre 5 g
  • Sodium 500 mg
  • Sugars 4 g
  • Protein 15 g
  • Calories 170
  • Total fat 8 g
  • Cholesterol 30 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g
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Lunch & Dinner

Grilled Romaine Hearts with Bacon & Blue Cheese Dressing