Grilled Boston Lettuce Salad with Warm Blue Cheese and Bacon Dressing | James Beard Foundation
A quick sear on the grill adds a whole new dimension of flavor and texture to humble salad greens. Mike Smith served this delicious, smoky salad as part of his Father's Day luncheon at the Beard...
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Cooking tools:
- Grill
- Grill pan
- Saucepan
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1 1/4 cups heavy cream
- 1 cup crumbled blue cheese
- 4 ounces cooked applewood-smoked bacon, crumbled, about 1/3 cup
- Salt
- Freshly ground black pepper
- 2 heads Boston lettuce, cut in half with cores intact
- 1/4 cup extra-virgin olive oil
- 2 medium-ripe tomatos, quartered
- 2 tablespoons chopped flat-leaf parsley
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