All Barbeque all the time. That’s what I am into right now. Oh, but also salads. Sooooo, how do you make those two both show up on the same plate? A grilled Salad.
I know you have seen me grilling romaine before like in this Grilled Romaine and Corn Salad with Pickled Cherries and shallots and this Grilled Romaine, Prawn, avocado and Nectarine Salad. It adds a little smokiness that is OUT of this world if you are a salad lover!
So this time I went all in on the grill. Like everything in the salad is grilled. Romaine hearts , red onion, avocado and EVEN bacon!!!
Last week I saw my friend Tracy grilling bacon. I thought it sounded brilliant. I loathe the smell of bacon in the house. Well it’s cool right before you eat it, but when it is still lingering for days afterwards it really is not cool at all. SO the idea of being able to cook bacon outside on the grill was very exciting to me. The only thing more exciting was the actual taste of the grilled bacon. WOW. Turns out Tracy is a genius. You have got to grill your bacon from now on- Soooooo good.
With all of the flavors and all of that grilling smokiness, I used a really simple balsamic dressing that was the perfect accent to all that richness. The whole thing is like seriously amazing. If you don’t eat meat- you will love this without the bacon- still delicious! And if I ate dairy I would probably put some blue cheese or goat cheese on top too- you know how I like to gild the lilly.
Ok- get your tongs out and get grilling!!
Grilled Romaine, Red Onion, Avocado and Bacon Salad
Author: Heather Christo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 4-6 pieces thick cut bacon
- 2 tablespoons olive oil
- 2 Romaine hearts, split in half
- 1 red onion, cut into rounds
- 1 large avocado cut into quarters
- Simple Balsamic Vinaigrette
- 1 clove garlic
- ¼ cup olive oil
- 3 tablespoons aged balsamic vinaigrette
- kosher salt
Instructions
- Preheat the grill to low heat. Place the bacon slices on the grill and cook about 5 minutes with the lid down on the grill, then flip and cook another 5 minutes. You may need an additional minute on each side. Remove, chop up and set aside.
- Take the two tablespoons of olive oil and rub the cut sides of the lettuce, red onion and avocado. Place the romaine hearts on the grill and cook briefly, about 1 minute, until there are char marks on the lettuce. Set aside. Do the same for the avocado.
- Turn the grill heat up to medium-high and add the onions. Cook about 5 minutes on each side until the onions are soft and have char marks on both sides.
- Arrange the romaine hearts and then top with bacon, red onions and avocado. Whisk together the vinaigrette and drizzle on the salad. Serve immediately.