Link to article
Grilled Romaine with Stout Bacon Vinaigrette

Course: Side Dish | Beer Style: Stout

Grilled Romaine with Stout-Bacon Vinaigrette

The charring on this salad gives it a slightly heavier note, making it a great companion to your next grilled meal. The bacon, gorgonzola, and garlic in this dish all pair perfectly with your favorite stout.

Share Post

Prep Time: 20 minutes | Yield: 2

Ingredients

1 head romaine lettuce, halved, washed and cored
  • 2-3 shallots, finely diced
  • 4 slices of thick bacon, diced
  • 2 cloves of garlic, minced
  • 1/2 cup stout
  • 1/3 cup balsamic vinegar
  • crumbled gorgonzola cheese for topping
  • pinch of kosher salt and fresh cracked black pepper
  • extra virgin olive oil

  • Directions

    1. Preheat grill or grill pan to high. Preheat a skillet to med-high heat.
    2. Toss bacon and shallots in skillet and cook until bacon starts to look crispy. Toss in garlic and cook for another 30 seconds and remove from heat. Pour mixture onto a plate with paper towels.
    3. Return the skillet to the heat. Deglaze pan with the stout and balsamic. Add a good glug of extra virgin olive oil too. Mix well and reduce for a couple minutes and remove from heat.
    4. Brush cut side of romaine with the extra virgin olive oil and place on the grill or grill pan. Don't pull romaine off the grill until you start seeing some nice charred marks on the lettuce. Takes just a couple of minutes.
    5. Place romaine on a plate (cut side up), top with bacon, vinaigrette and gorgonzola. Add a pinch of salt and fresh cracked black pepper. Enjoy!

    Suggested Recipes

    Link to article
    Sriracha Stout Chex Mix

    Appetizer

    Sriracha Stout Chex Mix

    We’re still on the Sriracha train, this time with a twist on the class Chex Mix—a Sriracha Stout Chex Mix. The stout is reduced to thick syrup, and butter and Sriracha is added to that syrup. This blended with cashews, Thai green curry, and the Rice Chex.

    Read More