Grilled Romaine Wedge

13 Feb

We are now well into the new year, and there’s a chance that perhaps your New Year’s resolution involves more salads.  Maybe you are trying to eat more veggies? or lose weight? or up your fiber intake?  Salads can accomplish all that….and MORE.

But, after 6 weeks of more salads, maybe you are getting a little bored of lettuce?  Here’s something to shake things up a little bit…

The grilled romaine wedge was inspired by a local brewpub on Boylan Bridge in Raleigh….it’s called Boylan Bridge Brewpub.  🙂

It’s also a creative spin on my favorite salad – The Wedge!  Ask anyone I know…if there is a wedge salad on the menu, I will order it. Something about eating a salad with a knife and fork just makes it more of a meal.  Plus the combo of blue cheese and bacon cannot be beat.

NOTE: This is not a salad that can be whipped up on a whim.  You need to caramelize the onions, toast the pecans, saute the apples, cook the bacon until crisp and grill the romaine hearts….but trust me, it’s so worth it!

Begin by prepping all your toppings.  Take your time on the onions!  The longer you cook them, the sweeter and more delectable they get!

Romaine hearts get sliced in half (right before Valentine’s Day??  ouch!), drizzled with olive oil and sprinkled with salt and pepper before hitting the screaming hot grill pan (or outdoor grill if it’s warm where you are…lucky…).

Once they come off the pan you can layer everything together.

Look at those grill marks!

There’s so much going on here, you really don’t even need dressing.  But you could do a little drizzle of olive oil and balsamic vinegar, if you want!

This salad is warm and crunchy and crisp and totally craveable.  It’s a total meal, but if you halve the recipe, it could also be a fancy starter course for your Valentine’s Day dinner.


Grilled Romaine Wedge

  • 1 onion, sliced thin
  • 3 strips of bacon
  • 1 small or half a medium-large firm apple, chopped
  • 1/2 cup pecan halves/1/4 cup chopped pecans
  • 2 romaine hearts
  • 1/4 cup blue cheese crumbles
  • olive oil
  • s/p
  1. Cook the onion in a little olive oil over medium-low heat until caramelized, stirring occasionally.  Don’t rush this.  It should take 30-45 minutes at least for the onions to take on a caramel color and turn sweet.
  2. Cook bacon until crisp.  Remove bacon from the pan and drain off the rendered fat.
  3. Cook the apples over medium-high heat in the same pan you cooked the bacon in, scraping up the crispy browned bits on the bottom of the pan.
  4. Toast the pecans in a dry skillet over medium heat stirring constantly until fragrant.
  5. Heat grill pan to high – about an 8 or a 9 out of 10.
  6. Slice the romaine hearts lengthwise in half and drizzle cut sides with olive oil, salt and pepper.  Grill on both sides for about a minute each side, until you get nice grill marks.  Transfer to a plate and layer on all other ingredients, including the cheese, and serve immediately.

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