Grilled Romaine BLT Salad

  • Yield 8 servings

The popular sandwich becomes a healthy salad.

Frances Janisch


3/4 cup extra virgin olive oil, plus extra for grilling the lettuce
1/2 pound blue cheese, crumbled
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1/2 pound thick-cut maple-smoked bacon
4 small heads romaine lettuce
4 medium locally grown tomatoes, sliced


  1. Whisk together the ¾ cup oil, the cheese, vinegar, salt, and pepper in a glass bowl.
  2. Place the bacon in a cold cast-iron skillet and turn the heat to medium-high. Cook the bacon until crispy. Drain on a paper towel.
  3. Preheat the grill to medium. Remove the outer leaves from the romaine and discard. Halve the heads lengthwise. Brush with some extra virgin olive oil and grill for 2 minutes per side, until the romaine is wilted and has grill marks.
  4. To serve, place one romaine half on each plate. Drizzle with a small amount of the salad dressing. Arrange 3 tomato slices over the lettuce. Crumble the bacon over each and dress with the remaining dressing. Serve while the lettuce is warm.

From THE FIRE ISLAND COOKBOOK Copyright © 2012 by The World Wine Guys, LLC published by Atria Books, a division of Simon & Schuster, Inc.



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