Looking to elevate your salad game? Say hello to the Grilled Romaine Cobb Salad with Red Wine Vinaigrette—an irresistible blend of smoky, charred greens and fresh toppings that will leave your taste buds dancing! This vibrant dish is not only visually stunning but also packed with flavor, making it the perfect centerpiece for your next summer gathering or a delightful weeknight dinner. With just 25 minutes of prep and cook time, you can whip up this scrumptious salad that serves four, ensuring everyone enjoys a hearty, healthy meal. Don’t miss out on the chance to impress your friends and family with this unique twist on a classic favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 heads romaine lettuce, halved
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup crumbled blue cheese
- 4 strips bacon, cooked and crumbled
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the romaine lettuce heads under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Cut each head of romaine in half lengthwise, creating four halves in total.
- Preheat your grill to medium-high heat. If using a gas grill, allow it to heat for about 10-15 minutes. If using a charcoal grill, ensure the coals are glowing and have a light layer of ash.
- While the grill is heating, prepare the red wine vinaigrette. In a small bowl, combine the red wine vinegar and a pinch of salt and pepper. Slowly whisk in the olive oil until the mixture is well combined and emulsified. Taste and adjust seasoning as necessary.
- Once the grill is hot, place the halved romaine lettuce cut-side down on the grill. Grill for about 3-4 minutes, until the lettuce is slightly charred and wilted. Keep an eye on it to prevent burning.
- While the romaine is grilling, cook the bacon in a skillet over medium heat until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
- After the romaine has grilled, remove it from the grill and let it cool slightly. Arrange the grilled romaine halves on a large serving platter.
- Top each grilled romaine half with the halved cherry tomatoes, diced avocado, crumbled blue cheese, and the crispy bacon pieces, distributing them evenly across the salad.
- Drizzle the prepared red wine vinaigrette over the salad, ensuring each portion gets a good amount of dressing. You can serve the remaining dressing on the side for those who prefer more.
- Season the salad with additional salt and pepper to taste, if desired. Serve immediately while the romaine is still warm, and enjoy your Grilled Romaine Cobb Salad!
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh romaine lettuce and ripe avocados. The quality of your ingredients will significantly impact the overall taste of the salad.
- Preheat the Grill Properly: Ensure your grill is preheated to medium-high heat before placing the romaine on it. This will help achieve that perfect char without overcooking the lettuce.
- Watch the Grill Time: Keep a close eye on the romaine while it’s grilling. It should only take about 3-4 minutes to get the right amount of char—too long and it may become mushy.
- Customize Your Toppings: Feel free to add your favorite toppings! Grilled chicken, hard-boiled eggs, or even roasted nuts can enhance the salad's texture and flavor.
- Make Extra Vinaigrette: If you love the red wine vinaigrette, consider making a little extra to keep on hand for drizzling over other salads or grilled vegetables throughout the week.
- Serve Warm: For the best experience, serve the salad immediately after assembling it while the grilled romaine is still warm. This contrast of temperatures adds an exciting element to each bite.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 10g
Protein: 15g
Fat: 34g
Saturated Fat: 9g
Cholesterol: 35mg
