Wednesday, July 20, 2011

Black and Blue Salad


Think of this simple salad as a more sexy, more sophisticated version of the classic wedge salad. It is a very quick and easy side dish for a tasty grilled steak or oven chicken breast. Romaine lettuce is split down the middle, quickly grilled and then served with a homemade creamy blue cheese dressing and of course crumbled bacon, you’ll be falling in love in no time.

What You Need:

2 head Romaine lettuce, split in half
6 slices bacon, diced
1/3 c plain greek yogurt
1/4 lb blue cheese, diced
2-3 tbs milk
dash Worcestershire sauce
salt and pepper

What To Do:

Combine the yogurt, milk, blue cheese and Worcestershire sauce with a bit of salt and pepper together in a bowl until well combined and creamy. Chunks of blue cheese are perfectly fine but you want to make sure that the milk and yogurt have combined. Start with 2 tbs of milk, only adding the 3rd if you need it be more fluid.
Preheat your grill or grill pan on high heat. Cook your diced bacon until rendered and crisp. Remove to paper towels to drain. Brush each Romaine half with some of the left over bacon drippings and place cut side down on the grill.  Grill for just a minute or two. You want the lettuce to pick up some grill marks but you don’t want it to completely wilt down. Remove from the grill to a serving platter and season with a bit of salt and pepper. Drizzle some or all of you dressing on top of the halves and then the bacon. Devour and enjoy the sexiness! This makes 4 side salads and enough dressing that you’ll probably have a bit left over. Not included in the recipe is one small garlic clove which I added into my dressing using my microplane to finely grate it. I only recommend doing this if you enjoy garlic because it did give it a nice garlic kick.

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