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Grilled Hearts of Romaine with Blue Cheese Dressing

Scott Phillips

Yield: Yields 2 cups dressing

Servings: four

The dressing recipe makes more than you’ll need for four portions of salad, but it keeps for two weeks in the refrigerator.


For the dressing:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup whole milk; more as needed
  • 6 oz. crumbled blue cheese, such as Roquefort or Danish Blue; more to taste
  • 1-1/2 Tbs. finely grated shallot
  • 1 clove finely grated garlic
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper; more to taste

For the salad:

  • 2 hearts of romaine lettuce, bases trimmed but left intact, halved lengthwise
  • Extra-virgin olive oil for brushing
  • Kosher salt and freshly ground black pepper
  • 4 slices smoked bacon, cooked and crumbled (preferably applewood)

Nutritional Information

  • Nutritional Sample Size with 2 Tbs. dressing
  • Calories (kcal) : 203
  • Fat Calories (kcal): 175
  • Fat (g): 19
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 21
  • Sodium (mg): 507
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 5


Make the dressing:

  • In a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.

Prepare the salad:

  • Once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire. (Be sure the grate is hot, too.) Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper. Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill. Transfer the lettuce to a clean platter and let rest for 5 minutes.

To serve:

  • Place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon. Serve immediately.


Rate or Review

Reviews (10 reviews)

  • grlup | 06/05/2016

    Excellent! Blue cheese dressing stands on its own and can be used in other salads, etc. Definitely add tomato!

  • Albre | 02/19/2014

    The blue cheese dressing is excellent as is the salad, however I prefer the romaine not grilled. I've made this salad numerous times and often added halved cherry or grape tomatoes and a drizzle of balsamic. The dressing is quite nice with chicken wings also.

  • User avater
    MoonValleyCrab | 07/19/2011

    Excellent recipe. Followed the recipe to a "T" though I mixed everything in the food processor and added the blue cheese at the very end, with about 5 pulses. Absolutely will make again!

  • blomboys | 05/15/2011

    Great salad and easy too! Grilling the Romain lettuce really added a nice touch. Everyone loved it. Makes a lot of dressing. Next time I'll cut it in half.

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