THE RECIPE JOURNAL · Side Dish
Romaine Lettuce with Grilled Blue Cheese
This salad brings a delightful twist to your greens with smoky, melted blue cheese grilled to perfection. It’s a simple yet flavorful way to elevate your usual romaine for a fresh and satisfying meal.
FROM THE KITCHEN • Romaine Lettuce with Grilled Blue Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a medium bowl, mix together the mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic until everything is well combined. Give it a taste and add a little salt and pepper if needed. Pop it in the fridge for at least three hours so the flavors can really meld.
02
Step 2
When you’re ready to make the salad, fire up your outdoor grill to medium-low and lightly oil the grate. Meanwhile, heat a large skillet over medium-high heat and cook the bacon, turning it now and then, until it’s nice and crispy—this should take about 10 minutes. Drain the bacon on some paper towels, then dice it once it’s cooled.
03
Step 3
Brush the romaine all over with olive oil and season it with salt and pepper. Using tongs, place the romaine cut-side down on the grill. Let it cook for 2 to 3 minutes until it’s slightly caramelized but still crisp in the middle. Transfer the grilled lettuce to a clean plate and let it rest for about 5 minutes.
04
Step 4
To serve, put the romaine halves on plates, drizzle generously with the blue cheese dressing, and sprinkle with the diced bacon and some fresh tomato. Enjoy!
Why you’ll love it
This dish combines the crisp freshness of romaine with the rich, tangy flavor of grilled blue cheese. It offers a unique mix of textures and tastes that are both satisfying and refreshing. Perfect for those who enjoy bold, savory flavors in a light salad.
How to serve
Serve this salad as a starter or a light main course. It pairs well with grilled chicken or steak for a full meal. Add a drizzle of balsamic glaze or a squeeze of lemon for added brightness and contrast.
Storage & leftovers
Store any leftover romaine separately from the grilled cheese to keep it crisp. Wrap the cheese tightly in foil and keep it in the fridge for up to two days. Reheat the cheese briefly on the grill before serving again.
