I just had this Thursday, so let’s see how good my thieving and replication techniques are.
For you and your spouse, buy two Romaine lettuce wedges, blue cheese dressing and crumbles, bacon, a red onion, cherry tomatoes and a red pepper, if you choose to be daring.
Trim the wedges down to size (if you choose to make this as a meal, you can leave them bigger). Fry the bacon. Chop and dice the amount you desire of the red onion and pepper and cook until softer in the leftover grease to add flavor. Chop the bacon up. Halve the cherry tomatoes.
Now comes the leap of faith – grilling the Romaine wedge. I’m going to suggest two options: 1) Use olive oil, or 2) use the bacon grease. The bacon grease will probably add taste; the olive oil is likely safer. Your choice.
Whichever you choose, turn the heat up in the pan to the higher end (medium high) and put the wedge in. Watch it closely. You want to just get it ever so slightly browned on the outer edges all around. Turn it repeatedly to check. Somewhat like a lightly toasted marshmallow. When you achieve this, dinner is ready.
Put the wedge on a plate, cover with blue cheese dressing and crumbles. Put all the rest of the condiments on top – bacon, tomatoes, red pepper and onion. If you like black pepper, grind some up on top for an extra bite, as I do. Dig in. It can be a full meal.
For you and your spouse, buy two Romaine lettuce wedges, blue cheese dressing and crumbles, bacon, a red onion, cherry tomatoes and a red pepper, if you choose to be daring.
Trim the wedges down to size (if you choose to make this as a meal, you can leave them bigger). Fry the bacon. Chop and dice the amount you desire of the red onion and pepper and cook until softer in the leftover grease to add flavor. Chop the bacon up. Halve the cherry tomatoes.
Now comes the leap of faith – grilling the Romaine wedge. I’m going to suggest two options: 1) Use olive oil, or 2) use the bacon grease. The bacon grease will probably add taste; the olive oil is likely safer. Your choice.
Whichever you choose, turn the heat up in the pan to the higher end (medium high) and put the wedge in. Watch it closely. You want to just get it ever so slightly browned on the outer edges all around. Turn it repeatedly to check. Somewhat like a lightly toasted marshmallow. When you achieve this, dinner is ready.
Put the wedge on a plate, cover with blue cheese dressing and crumbles. Put all the rest of the condiments on top – bacon, tomatoes, red pepper and onion. If you like black pepper, grind some up on top for an extra bite, as I do. Dig in. It can be a full meal.
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