Servings: servings
Grilled Romaine Lettuce
Served with pear, bacon, and pecans. Recipe for a delicious grilled romaine lettuce with plenty of crunch and a good dressing. During the grilling season, it can be hard to find some inspiration for side dishes next to a grilled sausage or steak.
Ingredients
Salad
- 4 heads Romaine Lettuce
- 4 pcs. Pear
- 10 slices Bacon
- 2 bunches Scallion - Spring Onions
- 60 gram nuts pecans or walnuts
- 100 gram Blue cheese to taste, e.g., Blue Kornblomst or Saint Agur
- Watercress A bit of fresh cress, for sprinkling
Dressing
- 81 gram Olive Oil cold-pressed
- 30 gram Apple Cider Vinegar
- 7 gram Honey liquid
- Flake Salt
- Pepper from a grinder
Instructions
- Toast the nuts on a dry pan until they begin to color, then let them cool down.
- Remove the outer leaf from the lettuce heads.
- Cut the heads in half lengthwise—make sure the leaves stay attached to the core.
- Cut the pears in half and remove the cores.
- Brush the lettuce heads and pears with a bit of oil and grill them until they begin to color and soften.
- The pears need a little longer time than the lettuce, which just needs a couple of minutes.
- Grill the bacon directly on the grill until it is golden and crispy.
- Clean the spring onions and grill them until they have colored and become soft.
- Arrange the lettuce and pears on a platter.
- Shake or whisk all the dressing ingredients together and pour it over the salad.
- Distribute cheese in smaller pieces, bacon, grilled spring onions, and toasted nuts, along with cress over the salad and serve immediately.