Grilled Romaine Hearts with Bacon, Bleu Cheese, and Citrus 

Crunchy, rich, and beaming with end-of-summer smokiness, this salad is substantial enough for a main course and is gorgeous as a backyard BBQ offering.



4 strips of bacon

¼ cup sherry vinegar

1 tbs orange zest

1 tsp lemon zest

1 tsp rosemary, finely chopped

1 cup extra-virgin olive oil

1 tbs reserved bacon drippings

Cook, drain, cool, and chop the bacon. Reserve the chopped bacon for the salad and the bacon drippings for the vinaigrette. In a small bowl, combine the vinegar, orange and lemon zest, and rosemary. Slowly add the olive oil, then the bacon drippings while whisking constantly. Season to taste with salt and pepper.



2 hearts of romaine lettuce

Reserved chopped bacon

½ cup bleu cheese, crumbled

Kosher salt & black pepper

Preheat a grill or grill pan on medium-high heat. Cut each romaine heart in half lengthwise. Grill cut side down for 1–2 minutes until slightly charred. To plate, place 1 grilled romaine heart in the center of each plate. Add ¼ of the chopped bacon and crumbled blue cheese to the each romaine heart. Spoon ¼ of the Vinaigrette over each romaine heart and around the plate.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.