Dirtbag Gourmet: Grilling Up Romaine and Bacon

Dirtbag Gourmet: Grilling Up Romaine and Bacon

Grilled romaine with bacon and blue cheese dressing falls more on the gourmet side of the ledger, but there’s almost no prep time and it’s super easy to whip up in the campground. Have it as a side or on its own.

– romaine hearts (1 for every two people)
– thick-cut bacon (2 strips per romaine heart)
– blue cheese dressing (3 tbsp)
– olive oil (2 tbsp)
– salt and pepper (to taste)

Prep and start your coals for your BBQ.

In a medium frying pan over medium-low heat, cook the bacon to desired doneness. Remove from heat and set aside to rest.

Slice the romaine hearts in half.

After cutting, baste the cut side of the romaine hearts lightly with olive oil. Be careful not to soak the lettuce.

Season the romaine hearts with a little of salt and pepper to taste.

Grill the romaine cut side down on the grill until you develop a light, even char.

Remove the romaine from the grill and allow to rest for a least five minutes. While the romaine is resting, chop up the bacon into small pieces.

Lightly drizzle the blue cheese dressing over the grilled romaine hearts.

Sprinkle the chopped bacon over the top.

Chow down.

Zach Berning is the man behind Overland Gourmet, which combines good food with good adventures. Look for more recipes from Zach in the coming weeks. Photos by Christopher Brow

Showing 2 comments
  • yourmom

    Nice $1738463 snowpeak knife, you’re really ‘dirtbaggin’ it.

  • Jem

    Sounds to me like you ^ aren’t even worried about truly dirtbagging it. A true dirtbag would still use a snowpeak knife if he had one. REAL dirtbags aren’t concerned about being seen as a dirtbag. Its about a simple, easy, carefree, outdoor enthusiast life finding harmony with yourself, the environment, and God. So what if this guy uses a Snow Peak knife. You have no idea what true dirtbagging is ya hipster.

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