Blueberry, Blue Cheese and Pecan Grilled Romaine Salad

25 min
2-3
intermediate

This recipe was created by Shelby Ruttan of Grumpy’s Honeybunch .

 

 

Ingredients

  • 4 slices thick cut bacon
  • 2 heads romaine lettuce, washed and sliced in half lengthwise
  • 1 tablespoons bacon fat
  • 1 tablespoon robust olive oil
  • 1 tablespoons worcestershire sauce
  • Salt and pepper to taste
  • ½ cup crumbled blue cheese dressing
  • ¼ cup candied pecans, chopped
  • 1 cup Wish Farms blueberries (or more if you wish!)

Directions

  • Preheat oven to 350 degrees. Place 4 strips of bacon on cookie sheet lined with aluminum foil and bake in preheated oven about 10-15 minutes depending on thickness of bacon. Flip bacon half way through.
  • Remove from oven when brown and crisp and transfer to a plate lined with a paper towel to absorb fat drippings. When cool, break into smaller pieces and set aside.
  • Make the vinaigrette by placing bacon fat, olive oil, worcestershire sauce, salt and pepper in a small jar with a lid. Tighten cover on jar and shake well to combine dressing.
  • On a preheated grill, place romaine halves cut side up. Grill over medium heat about 2 minutes. Flip romaine and grill another 2 minutes. Remove from heat and assemble on serving platter.
  • Drizzle grilled romaine with vinaigrette and top with blueberries, blue cheese crumbles, bacon pieces and candied pecans. Serve Immediately.