Grilled Romaine Panzanella
medium heart of romaine lettuce, cut in half lengthwise
of a loaf ciabatta bread, cut in half horizontally
tablespoons olive oil
cup grape and/or cherry tomatoes
tablespoons red wine vinegar
teaspoon ground black pepper
cup torn fresh basil
cup shredded white cheddar cheese (1 ounce)
- Brush cut sides of lettuce and bread with 1 tablespoon of the oil. Thread tomatoes onto skewers,* leaving 1/4 inch between each tomato. For a charcoal or gas grill, place lettuce and bread, cut sides down, and tomato skewers on the rack of a covered grill directly over medium heat. Grill for 2 to 4 minutes or until light grill marks appear on lettuce and tomatoes and bread is toasted, removing food from grill as it is done. Coarsely chop lettuce and cut bread into 1-inch pieces. Remove tomatoes from skewers.
- For vinaigrette, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cut up bacon; set aside. If necessary, add enough of the remaining 1 tablespoon oil to the reserved drippings to equal 3 tablespoons. Add onion to the reserved drippings; cook until tender, stirring occasionally. Add vinegar, honey, salt, and pepper. Cook about 1 minute more or until reduced slightly, stirring to scrape up crusty browned bits.
- In a large bowl combine lettuce, bread, tomatoes, bacon, basil, and cheese. Drizzle with vinaigrette; toss gently to coat. Let stand for 15 minutes before serving.
From the Test Kitchen
This recipe can easily be doubled to serve 14 to 16 people.
If using wooden skewers, soak in water for at least 30 minutes; drain before using.
Nutrition Facts(Grilled Romaine Panzanella)
- Per serving:
- 135 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 13 mg chol.,
- 245 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 1 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet