Prep time: 10 minutes
Cook time: 15 minutes
Food Network star Guy Fieri ignores his own no-knife-needed advice for salads with this grilled romaine offering. But it's worth the extra trouble. The grilling imparts a deliciously smoky (and, for salads, unusual) flavor. The inclusion of the bacon fat in the vinaigrette doesn't hurt, either.
4 tablespoons extra-virgin olive oil, divided
3/4 cup finely diced red onion
1/2 pound bacon, diced into 1/2-inch pieces
1/2 cup balsamic vinegar
3 romaine lettuce heads, halved lengthwise, cores removed and leafy ends trimmed
Salt and cracked black pepper
1/2 cup crumbled blue cheese
Heat a grill or indoor grill pan to high.
In a large skillet over high, heat 1 tablespoon of the olive oil. Add the onion and bacon and cook until the bacon is crispy, about 10 minutes. Use a slotted spoon to transfer the onion and bacon to a plate. Return the skillet to the heat and add the balsamic vinegar and 1 tablespoon of the olive oil. Bring to a simmer, then cook to reduce for 2 to 3 minutes. Remove from the heat and set aside.
Brush the romaine with the remaining 2 tablespoons of olive oil, then season with salt and pepper. Place on the grill cut side down and quickly sear until grill marks are visible. Set aside.
For each serving, place half a head of romaine cut side up on a plate and drizzle the balsamic dressing. Sprinkle with blue cheese and the bacon and onion mixture, then season with black pepper.
Per serving: 330 calories; 270 calories from fat (81 percent of total calories); 30 g fat (9 g saturated; 0 g trans fats); 35 mg cholesterol; 8 g carbohydrate; 8 g protein; 1 g fiber; 640 mg sodium.