Description
Smokey, sweet, and creamy, grilled romaine salad will be your last love of the summer. Bacon and stone fruit turns a side into something unique with blue brie cheese.
Ingredients
Scale
- 4 romaine lettuce hearts
- 2 ripe nectarines, sliced and skin-on
- 6 strips bacon
- 6 ounces Castello saga blue brie
- 2 tbsps extra-virgin olive oil
- salt and freshly ground pepper, to taste
Instructions
- Do ahead: wash romaine lettuce hearts thoroughly. Cut in half lengthwise and dry on paper towels (let dry as much as possible).
- Place bacon on an ungreased foil-lined baking sheet and place in oven. Turn on oven to 350 degrees and set timer for 10 minutes. After 10 minutes, remove baking sheet from oven and carefully drain off the bacon grease into a melt-resistant container (preferably glass). Return baking sheet to oven and cook for another 10-15 minutes until bacon is crispy. Remove baking sheet from oven, drain bacon grease again, and, using tongs, remove bacon to a paper towel-lined plate to drain and cool.
- Using a sharp knife, cut blue brie into large chunks (approximately ½-inch wide).
- Heat oiled grill to 350 degrees.
- Rub romaine hearts all over with olive oil. Place romaine hearts, cut side down, on grill and cook, turning once, for about a total of 4 minutes (until romaine is charred).
- Remove from grill and season with salt and pepper. Immediately sprinkle blue brie on top while romaine hearts are hot. Garnish with nectarine slices and crumbled bacon. Serve immediately.
- Category: Side