GRILLED ROMAINE SALAD WITH WARM BACON DRESSING AND BLUE CHEESE CRUMBLES
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GRILLED ROMAINE SALAD WITH WARM BACON DRESSING AND BLUE CHEESE CRUMBLES
Ingredients:
Salad
- 1-3pk romaine hearts
- 1 tsp. salt
- 1 tsp fresh ground pepper
- 1 Tbsp. olive oil
- 1 pint grape tomatoes, halved
- ½ red onion, thinly sliced
- 1 pork tenderloin, seasoned with salt and pepper, grill finish in the oven and roast to internal temperature 145°F. Remove from the oven, let rest for 5 minutes and slice on the bias.
Dressing
- 1 ½ cups mayonnaise
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh ground pepper
- 1 tsp. sriracha
- ½ lb. bacon, cooked and crumbled
- 1 cup crumbled blue cheese
- Buttermilk (optional)
- In a medium bowl, combine all ingredients. If too thick, thin with buttermilk by the tablespoon to desired thickness.
Preparation:
- Preheat oven to 375°F.
- Cut bacon into 1-inch pieces. Lay bacon on baking sheet. Place in the oven and cook for 10-12 minutes to desired doneness.
- Preheat grill on medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with salt and pepper. Place lettuce side down. Cook until lettuce is slightly wilted and charred about 5 minutes.
- Arrange lettuce on plates. Spoon dressing over, place 3 pieces of grilled tenderloin, sprinkle with bacon, grape tomato halves and red onion.