Grilled baked romaine salad with blue cheese and bacon – detailed cooking recipe. Share with friends: 
Photo of the dish: Yunhi Kim Time: 25 min. Difficulty: easy Portions: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. bacon, cut into thin slices 0.5 cm wide.
- 4 tbsp. l olive oil
- 3/4 Art. diced red onion
- 1/2 tbsp. balsamic vinegar
- 3 romaine lettuce heads, cut lengthwise in half
- 1/2 tbsp. crumbled blue cheese
- Black pepper
Recipes with similar ingredients: bacon, red onion, balsamic vinegar, romaine lettuce, blue cheese
Recipe preparation:
- To heat 1 tbsp. l olive oil in a skillet, fry the onions and bacon until crisp. Take out the onion and bacon. Add balsamic vinegar and 1 tbsp. To the pan. l olive oil, evaporate for 2 – 3 minutes. Remove from stove and give stand.
- Coat halves of romaine lettuce with the remaining 2 tbsp. l olive oil, then lay the slice down on the grill or pan – grill. Lightly brown and let stand.
- Sort halves of romaine lettuce in portions, cut side up. Then pour balsamic dressing, sprinkle on top crumbled blue cheese, fried onions and bacon. Season with crushed black pepper. Salad shell recipe grilled romano and stuffed with blue cheese with dressing with anchovies.
