Memorial Day weekend is the unofficial start to summer grilling season — at least in the food writing world. For our annual grilling story the Wednesday before this three-day weekend, I share tips and tricks for “Better Grilling Through Science,” with tips and tricks from America’s Test Kitchen and J. Kenji Alt-Lopez, author of “The Food Lab” cookbook and section of the Serious Eats website. If you attempt any grilling recipe this summer, make it this one: the lettuce wilts nicely, the bacon, red onion and balsamic dressing is addictive and the blue cheese adds the perfect creamy note. Recipe from Guy Fieri via FoodNetwork.com.
4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper
Heat the grill to high heat.
Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy, about 20 to 30 minutes. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce on all sides with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
Yield: 6 servings.
[gpp_icon type=”summary”] Grilled Romaine with Bacon-Blue Cheese Vinaigrette