The Best Grilled Salad really does serve up something above and beyond the typical! Grilling the lettuce may seem like a curious culinary choice, but it adds a distinct roasty flavor to the salad that’s impossible to dislike! Drizzled with zesty, creamy ranch and served with golden garlic breadcrumbs, succulent bacon, and tangy blue cheese, Best Grilled Salad really is the best, bar none! Your cookout experience is about to be truly complete! The Best Grilled Salad really does serve up something above and beyond the typical! Grilling the lettuce may seem like a curious culinary choice, but it adds a distinct roasty flavor to the salad that’s impossible to dislike! Drizzled with zesty, creamy ranch and served with golden garlic breadcrumbs, succulent bacon, and tangy blue cheese, Best Grilled Salad really is the best, bar none! Your cookout experience is about to be truly complete!
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup seasoned breadcrumbs
- 1 clove garlic minced
- 2 hearts romaine lettuce halved
- olive oil to taste
- kosher salt to taste
- black pepper to taste
- 1 cup cherry tomatoes quartered or halved
- 4 slices bacon cooked and crumbled
- 1/4 cup blue cheese crumbles
- 2 tablespoons fresh chives chopped
- 1/3 cup ranch dressing
Directions
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Preheat the grill to high heat.
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In a nonstick skillet over medium heat, melt the butter.
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Add the breadcrumbs and the garlic to the melted butter and cook, while stirring, until the breadcrumb mixture is golden and fragrant, about 5-6 minutes.
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Transfer the skillet from the heat.
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Brush the cut-sides of the romaine halves with the olive oil.
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Season the romaine halves with the salt and the pepper.
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Reduce the grill heat to medium.
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Add the romaine halves, cut-sides down, to the grill and cook until the lettuce becomes charred, about 1-2 minutes.
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Flip the romaine halves and grill until they are evenly heated through, about 1 minute.
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Transfer the grilled romaine halves to a serving platter.
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Top the grilled romaine halves with the tomatoes, the bacon, the blue cheese crumbles, and the chives.
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Drizzle the romaine halves with the ranch dressing.
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Sprinkle the salad with the toasted breadcrumb mixture and serve.
