Savory Grilled Romaine Salad with Tangy Blue Cheese Dressing

Step 1

In a medium bowl, blend together a creamy concoction of mayonnaise, tangy blue cheese, rich sour cream, zesty lemon juice, finely chopped shallot, and minced garlic. Stir until well combined, adding a sprinkle of salt and pepper for a touch of seasoning. Cover the bowl and let it chill in the refrigerator for at least 3 hours to allow the flavors to mingle and intensify.

Step 2

As you gear up to assemble the salad, fire up your outdoor grill to a cozy medium-low temperature and give the grate a light coating of oil to prevent sticking.

Step 3

Meanwhile, in a large skillet over medium-high heat, sizzle the bacon until it reaches a crispy, golden-brown perfection, turning it occasionally for about 10 minutes. Once done, blot the bacon on paper towels to remove excess grease, then chop it into delightful little morsels before setting it aside.

Step 4

Next, lovingly brush each leaf of romaine lettuce with a drizzle of olive oil, ensuring they are evenly coated. Sprinkle them with a pinch of salt and pepper to enhance their natural flavors.

Step 5

Using tongs, gently lay the romaine halves on the preheated grill, cut-sides down. Let them cook until they develop a slight char, usually around 2 to 3 minutes, ensuring they retain a crisp, fresh crunch at their core. Transfer the grilled romaine to a clean platter and allow them to rest for about 5 minutes.

Step 6

To serve, elegantly place each romaine half on a serving plate. Drizzle generously with the prepared dressing and sprinkle with juicy tomato slices and the savory bacon bits for a burst of flavor and texture.