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This is the first day of the rest of your life, because today begins your love affair with romaine. I know -- you thought romaine was the boring cousin of spinach and arugula. I'm sorry to break it to you, but you couldn't be more incorrect.
I actually chose this salad over a burger for lunch last week. There the burger sat waiting to be warmed up, doused in mustard (Not ketchup. NEVER KETCHUP!) and devoured by yours truly. But, instead of eating that fabulous burger, I opted to go through the steps to make this salad - because it really is that good.
Before you have me committed to an asylum for choosing salad over a burger, hear me out. Due to its grilled preparation, the romaine takes on a completely different flavor, characterized by smokiness and scorch marks. Add some bacon and feta cheese and you have a salad that is finally worthy of running the show.
And it's pretty darn healthy, too. Not that you care...
Grilled Romaine Salad with Bacon and Feta
Prep time: 2 minutes
Cook time: 4 minutes
Servings: 1
Ingredients:
- 1 head of romaine lettuce - I have been using the smaller ones from CostCo because they are the perfect serving for one head per person. If you use a larger head, you could easily split this between two people!
- 1 tbsp olive oil
- 1 piece of uncured bacon
- 2 tbsp feta cheese (or your cheese of choice)
- Ground black pepper
Directions:
- Cook the bacon any way you want, then set aside. I save a few pieces after making a weekend brunch and crumble them up in a bag.
- Rinse the romaine head, then pat dry.
- Cut the romaine in half, lengthwise (see images below).
- Rub both sides of each romaine chunk with olive oil.
- Cook on medium-high heat on a grill (or on a grill pan - since it's winter already and going outside is awful!).
- After 2 minutes (or when scorch lines show up on the bottom), use tongs to flip each piece.
- 2 minutes later, remove from heat. Sprinkle with pepper and add feta and crumbled bacon.
- ENJOY IT. YOU'RE WELCOME.
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