Castello® Blue Grilled Romaine with Bacon

Ingredients for 6 servings

6 strips extra thick sliced bacon, cut into 1/4” pieces
3 tbsp (45 mL) olive oil
1/4 cup (60 mL) balsamic vinegar
2 tbsp (30 mL) Worcestershire sauce
1/2 tsp (2 mL) Dijon mustard
3 heads romaine lettuce, rinsed, dried and cut into halves lengthwise
salt and freshly ground black pepper, to taste
1/2 pkg Castello® Extra Creamy Blue Cheese,
broken into small pieces

Castello® Blue Grilled Romaine with Bacon


Cook bacon in a large skillet until crisp. Transfer to a paper towel lined plate; set aside. Allow bacon drippings to cool and reserve 1 tablespoon. Transfer reserved drippings into a bowl and whisk together with 2 tablespoons of olive oil, balsamic vinegar, Worcestershire sauce and Dijon mustard; set aside. Drizzle remaining 1 tablespoon of olive oil onto lettuce halves. Heat indoor grill or bbq over high heat. This will encourage a char without wilting the lettuce too much. Place the romaine halves flat side down on the grill until they have light char marks - approximately 1 minute.
To assemble the salad, top each Romaine half with bacon and Blue Cheese crumbles, and drizzle on the balsamic dressing.

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