Grilled romaine lettuce with blue cheese and bacon
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Grilled romaine lettuce with blue cheese and bacon - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g bacon, cut into thin slices 0.5 cm wide.
- 4 tbsp. l. olive oil
- 3/4 cup diced red onion
- 1/2 cup balsamic vinegar
- 3 heads romaine lettuce, cut in half lengthwise
- 1/2 cup crumbled blue cheese
- Coarsely ground black pepper
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Cooking the dish according to the recipe:
- Heat 1 tablespoon of olive oil in a shallow frying pan and sauté the onion and bacon until crisp. Remove the onion and bacon. Add balsamic vinegar and 1 tablespoon of olive oil to the pan and simmer for 2-3 minutes. Remove from heat and let stand.
- Brush the romaine lettuce halves with the remaining 2 tablespoons of olive oil, then place cut-side down on the grill or grill pan. Lightly brown and let rest.
- Arrange the romaine lettuce halves among servings, cut side up. Drizzle with balsamic vinaigrette and top with crumbled blue cheese, fried onions, and bacon. Season with ground black pepper.
Recipe for "shells" from grilled romaine lettuce, and stuffed with blue cheese and anchovy dressing.
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