Throw some romaine on the barbie for grilled BLT salad
When I first heard about folks grilling romaine lettuce, I was skeptical. Lettuce is supposed to be crisp. Grilling would make it soggy. What’s the point?
Now, having tried it myself, I see the point. Grilling the romaine not only really amplifies its flavour, it also adds the same lipsmacking smokiness that grilling produces in any food. And all it takes is two minutes on the grill to get the job done.
For this recipe for Grilled BLT Salad with Buttermilk Dressing, the romaine is halved and grilled on just one side and then served as a wedge. The wedge is topped with the fixings of a BLT sandwich, including grilled bread. Does the grilling soften up the lettuce? Indeed it does, but only the wedge’s outside layer. Happily, the core remains crunchy.
Grilled BLT Salad with Buttermilk Dressing
Preparation: 45 minutes Makes: 4 servings
For the dressing: 1/4 cup mayonnaise 1/2 cup buttermilk 1/2 tsp finely minced garlic 3 Tbsp finely chopped scallion (white and green parts) 2 Tbsp finely chopped fresh tarragon 2 tsp fresh lemon juice
• Kosher salt and black pepper
For the salad: 2 cups halved cherry tomatoes 1/2 tsp kosher salt 6 slices bacon 3 slices rustic bread, crusts removed Extra-virgin olive oil for brushing the lettuce and the bread 2 hearts romaine, halved lengthwise, leaving the cores intact
Preheat the grill to medium. Make the dressing: In a medium bowl, combine all the ingredients and whisk well. Add salt and pepper to taste and set aside.
Make the salad: In a colander, toss the tomatoes with the salt and let drain while you prepare the rest of the salad.
Heat a large skillet over medium heat, add the bacon and cook until crisp on both sides, about 5 minutes total. Transfer to paper towels to drain and crumble when cool.
Brush the bread on both sides with some oil and grill the bread until toasted on both sides, about one to two minutes a side.
Transfer to a rack, let cool and cut into squares.
Brush the cut sides of the romaine with oil and add the romaine to the grill, cut side down. Grill just until the romaine is lightly charred on the cut side, about 2 minutes.
Transfer the romaine halves to each of four plates, cut side up. Top each portion with one-fourth of the tomatoes, croutons and bacon; drizzle some of the dressing over each portion.