Grilled Wedge Salad

My boyfriend’s family and I recently spent a weekend in the mountains and went to the gorgeous Fern Hall Inn for dinner. The dining room was an intimate, beautiful space lit softly by a roaring fire. It is a very rare occasion that I have trouble deciding which option to choose on a menu, but every choice for every course sounded absolutely delicious. After much debate, I decided on the grilled romaine salad for my first course. It was the perfect combination of slightly smoky romaine, tangy gorgonzola dressing, sweet tomatoes, and salty bacon. This recipe is my take on that scrumptious dish.

Grilled Wedge Salad
Yield: 4 Servings

1/2 cup crumbled gorgonzola
1/4 cup sour cream
1/4 lemon, juiced
1 tablespoon heavy cream
4 slices bacon
2 hearts of romaine lettuce
1 drizzle olive oil
1 large tomato
1/4 red onion
kosher salt
black pepper

Preheat your oven to 400 degrees, as well as preheating your grill or grill pan . To create the dressing, use a fork to combine the gorgonzola, the sour cream, the lemon juice, the heavy cream, and a bit of salt and pepper. Next, place the bacon on a sheet pan and place it into the oven for fifteen minutes or until it’s crispy. Meanwhile, slice the romaine hearts in half lengthwise and drizzle a bit of olive oil onto each. Then place the romaine halves onto the grill/ grill pan for 2-3 minutes or until they’re lightly grilled. Next, dice the tomato and the red onion. Finally, crumble the bacon and assemble the salad on a gorgeous platter.

No comments:

Post a Comment