Recipe courtesy of Michael Symon
Episode: Grilling
Print
Total:
15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 cloves garlic, minced
  • Kosher salt
  • 6 tablespoons red wine vinegar
  • 3/4 cup olive oil, plus more for grilling
  • 3 large heirloom tomatoes, cut into medium wedges
  • 1 avocado, cut into medium wedges
  • 2 romaine lettuce hearts, quartered
  • 20 fresh basil leaves, torn
  • 1 pound bacon, cut into large dice and cooked until crisp
  • Country bread, for serving, optional

Directions

Watch how to make this recipe.

Place the garlic in a medium bowl with a generous pinch of salt. Add the vinegar and slowly whisk in the oil. Add the tomatoes and avocado to the dressing and toss to coat. Preheat the grill to high. Brush the romaine with olive oil and season with salt. Place face-down on the grill and cook quickly for about 20 seconds, and then lay face-up on a platter. Add the basil and bacon to the tomato mixture, quickly toss and serve over the warm romaine with some grilled country bread if desired. 

Wine suggestion for this recipe: Pinot Grigio

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