MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Romaine Panzanella
Categories: Greens, Breads, Cheese, Herbs, Pork
Yield: 8 Servings

1 md Heart of romaine lettuce;
- halved lengthwise
1/4 Loaf ciabatta bread; halved
- horizontally
1 tb Olive oil
1 c Grape and/or cherry
- tomatoes
3 sl Bacon
3 tb Fine chopped red onion
3 tb Red wine vinegar
1/2 ts Honey
1/8 ts (ea) salt & ground black
- pepper
1/2 c Torn fresh basil
1/4 c Shredded white cheddar
- cheese

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.

* TIP: If using wooden skewers, soak in water for at least
30 minutes; drain before using.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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