Think your guy won’t eat just a salad? I’ve got three words for him: Buttermilk-Bacon Dressing.
This salad is a stud. Hearty romaine lettuce is grilled until lightly charred then smothered with creamy, smoky, salty buttermilk-bacon dressing. You can eat it on its own, but I’d suggest pairing it with grilled pork tenderloin and a robust red wine like a Pinot Noir or Cabernet-Sauvignon.
Grilled Romaine with Buttermilk-Bacon Dressing
Serves 6 to 8
6 slices bacon
3 heads of romaine lettuce, split in half
Olive oil, for drizzling
6 tablespoons mayonnaise
1/2 cup low-fat buttermilk
2 tablespoons apple cider vinegar
1 tablespoon Dijon or spicy mustard
1. Place bacon in a large skillet over medium-high heat. Cook for 6 to 8 minutes, flipping once, until nicely browned and crisp. Transfer to a paper-towel lined plate. When cooled, chop into small pieces.
2. Preheat your grill to medium-high. Brush the lettuce with some olive oil. Place lettuce halves face down so they’re flat on the grates. Grill for 3 minutes or until grill marks appear and the edges begin to blacken. Transfer to a platter.
3. For the dressing, whisk mayo, buttermilk, vinegar and mustard until smooth. Add half the chopped bacon and stir. Drizzle over the grilled lettuce and sprinkle with the remaining bacon. Enjoy.