If you watch food shows, you’ve probably noticed the trendyness of deconstructed dishes. This BLT Grilled Romaine Salad with Creamy Gorgonzola Vinaigrette, my friends, is my version. It’s a deconstructed BLT, hold the carbs. It starts with a base of grilled romaine, which I admit sounds kind of funky but you really needn’t be afraid. Grilled romaine–when done right–retains its texture and has an increased depth of flavor. Jeff and I topped our grilled romaine with crumbled applewood smoked bacon, chopped tomatoes and Gorgonzola. From there, we dressed it with a creamy, mustard-y Gorgonzola vinaigrette. The results? Well, let’s just say that every single plate on the dinner table was licked clean.
BLT salad with grilled romaine and creamy gorgonzola vinaigrette
Ingredients
For the salad
- 6-10 Romaine hearts, cut in half lengthwise, rinsed and patted dry
- Olive oil for brushing
- 10 slices bacon, cooked and crumbled
- 1 pint of cherry or grape tomatoes, rinsed and quartered
- 4 oz crumbled Gorgonzola cheese
For the vinaigrette
- 1/2 cup olive oil
- 1/4 cup dry white wine (I used Sauvignon Blanc)
- 3 Tablespoons white wine vinegar
- 1/2 cup crumbled Gorgonzola
- 1 Tablespoon Dijon mustard
- salt and pepper to taste
- 1 Tablespoon honey
Instructions
To make the vinaigrette:
- Place all ingredients in a blender and mix well. Check the taste and adjust as needed.
To make the salad:
- Heat a grill to medium-high. Brush the romaine heart halves with olive oil. Place romaine hearts on grill and cook for about five minutes total, turning occasionally. When romaine is done, place each wedge on a plate. Sprinkle bacon, quartered tomatoes and crumbled Gorgonzola over the romaine wedge. Drizzle with vinaigrette. Serve immediately.
You might also enjoy:
Blackberry Bacon & Basil Grilled Pizza
I love this salad and this dressing has become my “go to” recipe for most of my salads now.
It’s yummy, right? I’m so glad you’re enjoying it my friend!