Yield: 8 Servings
- 1 medium heart of romaine lettuce, cut in half lengthwise
- 1/4 of a loaf ciabatta bread, cut in half horizontally
- 1tablespoons olive oil
- 1 cup grape and/or cherry tomatoes
- 3 slices bacon
- 3 tablespoons finely chopped red onion
- 3 tablespoons red wine vinegar
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup torn fresh basil
- 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
TIP: This recipe can easily be doubled to serve 14 to 16 people.
*TIP: If using wooden skewers, soak in water for at least 30 minutes; drain before using.
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