Paleo

Paleo Grilled Romaine and Bacon Salad

at a glance
Prep Time 5 minutes
Cook Time 30 minutes
Servings 1

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This meal used to be my late night default. I would get home after a long stretch at the library (or maybe a night out on the town), and whip up a fresh batch of this quirky little dish. I would fry up a few pieces of bacon, broil a thick slice of French bread, and put it all together with a sautéed mix of fresh garlic, tomatoes, and kalamata olives.

The bacon, tomatoes, olives and bread calmed all my nerves and lulled me right to bed.

I missed the strange delicious mixture too much and decided to give it a paleo twist.

To replace the bread, I halved a small head of Romaine lettuce and tossed them on the grill.

The paleo version is even better than the first! Grilled Romaine has an awesome crunch with a warm smoky flavor.

Let your inner food-adventurer out and dive in with a fork and knife. You won’t regret it.

Enjoy!

paleo grilled romaine and bacon salad

ingredients for paleo grilled romaine and bacon salad

romaine

grilled romaine

grilled romaine

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paleo grilled romaine and bacon salad

Paleo Grilled Romaine and Bacon Salad

By: Cassy
No ratings yet
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 1

Ingredients  

  • 1 Small Fresh Romaine Lettuce Head
  • 6 Slices Bacon
  • 2 Medium/Large Tomatoes cut into ~1/2 square inch pieces
  • 2 Cloves Minced Garlic
  • 8 Halved Kalamata Olives optional
  • 1 Tbl Chopped Fresh Flat Leaf Parsley
  • 1/2 Lemon optional
  • 1 tsp Extra Virgin Olive Oil EVOO

Instructions

  • Set a grill pan (or outdoor grill) to high heat.
  • Cut the lettuce in half by running knife through the largest stem on the head.
  • Dip a folded pad of paper towels in the EVOO and rub over the grill pan where the lettuce will lay.
  • Place the lettuce halves, cut side down, on the grill pan.
  • Place a heavy plate on top of the lettuce to ensure the entire cut face makes contact with the grill. (Weight with additional material if the plate isn’t heavy enough).
  • Cook the lettuce for 10-15 minutes, or until they have a nice char pattern.
  • In a medium-sized pan, cook the bacon until crispy.
  • Remove the bacon and blot on paper towels to remove excess grease.
  • In the same pan (with the remaining bacon grease), add the tomatoes.
  • Cook the tomatoes on medium/high heat for about 4 minutes.
  • Add the garlic and stir for another 4 minutes.
  • If desired, add the kalamata olive halves and stir for a few more minutes and then remove from heat.
  • To plate, place three strips of bacon on each open face half of the grilled Romaine.
  • Pour even amounts of the tomato, garlic, and olive sauté on top of the bacon.
  • Sprinkle with the parsley and a small squeeze of lemon.
  • Enjoy!

Approximate Nutrition Facts:

  • Serving size: 2 Prepared Halves
  • Makes 1 serving
  • 436 Calories; 22.5 g Fat; 28 g Protein; 13 g Sugar
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. paleoinpdx says

    paleoinpdx —  11/08/2012 At 16:26

    Oh my gosh, yum! I always forget that I want to try grilled romaine — this is a great reminder. Looks so good, especially cause there’s bacon involved too 😉

  2. michelledvk says

    michelledvk —  11/16/2012 At 14:43

    Will definitely be trying.

    • fedandfit says

      fedandfit —  11/19/2012 At 09:42

      I hope y’all like it!

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