Paleo Grilled Romaine and Bacon Saladjump to recipe
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.
Paleo Grilled Romaine and Bacon Salad
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1
- 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)
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.
Approximate Nutrition Facts:
Serving size: 2 Prepared Halves
Makes 1 serving
436 Calories; 22.5 g Fat; 28 g Protein; 13 g Sugar