From Bob’s Kitchen

Grilled Romaine Salad

  1. Start by washing and preparing the Romaine carefully. Slice 1”-2” off the tops and carefully cut approximately 1/8 “off the base; be sure to leave a portion of the stalk to keep the head together.
  2. Cut through the center of the stalk to split the head into halves.
  3. Pull away any leafy portions that are coming off and place halves on a cookie sheet.
  4. Brush a liberal amount of olive oil on the inside of the cut half. Sprinkle on the seasoning salt.
  5. Preheat grill to 400 degrees.
  6. Place the lettuce halves onto grill with the cut side down. Keep a close watch, check for grill marks across the romaine and remove them back to the cookie sheet.
  7. Start building the rest of the ingredients onto the halves. Begin with drizzling tbsp. of the balsamic vinegar and 1 tbsp. of the warm bacon grease onto the halves.
  8. Sprinkle on the feta cheese, bacon bits and pepper; add the blue cheese dressing and the tomato halves then finish with the shredded carrots.
  9. Serve on a separate salad plate or alongside a steak. Serves 6 people.


  • 3 heads of Romaine lettuce
  • Olive oil
  • Seasoning salt 1 tbsp.
  • Balsamic vinegar 1 tbsp.
  • Bacon grease
  • Feta cheese
  • Bacon bits
  • Pepper
  • Blue cheese dressing
  • Tomato halves
  • Carrots (shredded)

For more of Fancy Mountain Man Bob’s Recipes click here to purchase his cookbook: Fancy Mountain Man  CookBook