Grilled Baby Romaine Lettuce Wraps
Baby Romaine stuffed with blue cheese, bacon bits, cherry tomatoes and Kalamata olives, grilled just for a tiny bit!
Equipment
- 4 10-inch pieces of string
Ingredients
Salad Fixings
- 1 head baby romaine
- 1/4 cup crumbled blue cheese (Boursin cheese is also very good with this recipe)
- 2 strips bacon, cooked and crumbled (can use pork or turkey bacon)
- 8 cherry tomatoes, coarsely chopped
- 8 Kalamata olives, chopped
Dijon Vinaigrette
- 1 tbsp. Dijon mustard
- 1/4 cup white wine vinegar
- 2 tbsp. red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tbsp. Ranch Revolution (or your favorite herb blend)
Instructions
Grilled Baby Romaine Lettuce Wraps
- Preheat grill to high heat.
- Pick out 12 nice-looking baby romaine leaves. Clean and dry them. Set them onto a cutting board.
- Fill the four smallest of the leaves with the blue cheese, tomatoes, bacon and olives.
- Wrap two larger leaves around the leaves with the filling and tie with a piece of string. Brush with olive oil.
- Grill for 1-2 minutes, turning half way through. Remove from grill.
- Drizzle Dijon vinaigrette over the top and garnish with extra tomatoes, blue cheese, olives, and bacon.
Dijon Vinaigrette
- Place all ingredients into a container with a tight-fitting lid. Shake well.