Grilled Romaine Hearts with Homemade Blue Cheese Dressing
Prep time
Cook time
Total time
Serves: 4 servings
  • For The Salad
  • 2 Heads hearts of Romaine
  • 1 teaspoon olive oil plus more for drizzling
  • Pinch of Salt
  • 1 cup diced Pancetta
  • For The Blue Cheese Dressing
  • 4 ounces blue cheese
  • 3 tablespoons buttermilk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Kosher salt and freshly ground black pepper to taste
  1. Blue Cheese Dressing
  2. In a small bowl, mash the blue cheese and buttermilk with your fork until the cheese is nicely broken down and incorporated with the buttermilk. You can make it as chunky or as fine as you'd like it - your choice.
  3. Now add the sour cream, mayo, white wine vinegar, sugar, garlic powder and onion powder and incorporate well. Season with salt and pepper. Set aside.
  4. For The Salad
  5. Preheat your grill to high.
  6. In a medium sized skillet over medium heat, fry your Pancetta in a teaspoon of olive oil until crisp. Set aside on a plate with a paper towel.
  7. Wash and dry your romaine hearts. Remove any damaged outer leaves, then cut in half, length wise, being sure to keep the whole half intact by cutting through the middle of the root.
  8. Drizzle the four halves with olive oil and just a pinch of salt.
  9. Place the cut sides down on the hot grill and leave them for about 1-2 minutes or until nice grill marks appear.
  10. Flip the lettuce over and repeat on the other side.
  11. Remove from grill, drizzle with blue cheese dressing and serve immediately.
Recipe by Log Cabin Girl at