You are here: Home » Recipes » Grilled Romaine BLT Salad Grilled Romaine BLT Salad Recipe by Our Cookbook Collection Yield 8 servings The popular sandwich becomes a healthy salad. Frances Janisch PrintEmail Ingredients 3/4 cup extra virgin olive oil, plus extra for grilling the lettuce1/2 pound blue cheese, crumbled1 tablespoon white wine vinegar1 teaspoon salt1 teaspoon ground black pepper1/2 pound thick-cut maple-smoked bacon4 small heads romaine lettuce4 medium locally grown tomatoes, sliced Instructions Whisk together the ¾ cup oil, the cheese, vinegar, salt, and pepper in a glass bowl. 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. 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. 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.