Grilled Romaine Salad with Caramelized Shallot Vinaigrette
a unique grilled romaine salad with bacon, blue cheese, pan-fried pecans, and a sweet caramelized shallot vinaigrette
servings: 4-6
Ingredients
Scale
- ½ lb raw sliced bacon
- 4 oz halved pecans
- kosher salt
- olive oil
- 4 shallots, thinly sliced
- ¼ cup red wine vinegar
- 2 tsp Dijon mustard
- 2 tbsp honey
- ½ cup neutral-flavored oil
- freshly cracked black pepper
- 1 lb romaine hearts, roots trimmed + discarded
- 2 oz arugula
- 4 oz blue cheese, crumbled
Instructions
- Lay the bacon evenly in a 12” skillet over medium-low heat. Cook until rendered and crisp, about 30 minutes total, flipping halfway through. Transfer the bacon to a plate lined with paper towels and let cool.
- Raise the heat to medium and add the pecans. Toast until golden brown and fragrant, stirring often so they don’t burn. Use a slotted spoon to transfer the pecans to another plate lined with paper towels. Immediately sprinkle with a good pinch of salt.
- Add a drizzle of olive oil to the skillet, along with the shallots. Saute the shallots for about 6 minutes until caramelized, stirring often. Stir in the red wine vinegar, mustard, and honey. Bring to a simmer and cook for a minute or so. Turn off the heat and allow the mixture to cool slightly.
- Transfer the mixture to a mixing bowl. Slowly drizzle in the oil, whisking continuously to emulsify. Season with salt and freshly cracked black pepper to taste. Set aside.
- Meanwhile, heat the grill over high heat. Coat the romaine lettuce with a drizzle of olive oil and a pinch of salt. Place the romaine onto the grill and cook for just a minute, or until slightly charred and wilted (the leaves should still hold a crunch).
- Toss the arugula with ½ of the vinaigrette. Arrange it onto a large platter. Add the grilled romaine over top. Crumble the bacon and sprinkle it onto the salad, along with the pecans and blue cheese. Spoon more of the vinaigrette over top.