Did you know that you can grill romaine lettuce on the barbecue? I had no idea until I saw this amazing recipe and had to try it! Grilling the romaine brings out a fantastic flavor, and makes this low-FODMAP ‘salad’ that much more fun.
This low-FODMAP Grilled Romaine recipe adds bacon and goat cheese for a smoky, salty and creamy flavor. It is perfect for an appetizer, or a main course. So good and healthy for you. Sprinkle my low-FODMAP Candied Pecans for even more deliciousness (I couldn’t get over how marvelous the sweet, creamy and salty combination was).
Serve this low-FODMAP Grilled Romaine with my low-FODMAP Foccacia Flatbread or my low-FODMAP Potato buns. Or peruse over 300 more low-FODMAP recipes on my blog. You may also love my low-FODMAP Superfood Kale Salad, low-FODMAP Southwest Salad, low-FODMAP Caesar Salad, or low-FODMAP Spinach Salad with Cranberries and Pumpkin Seeds.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Grilled Romaine with Bacon, Goat Cheese & Candied Pecans; Gluten-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 4-6
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients
- 6 strips bacon (check to ensure no high-FODMAP ingredients)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar (gluten-free if necessary)
- 2 tbsp Worcestershire sauce (gluten-free if necessary)
- 5 heads romaine lettuce, halved lengthwise, rinsed and dried (about 2 cups lettuce per head)
- Can also use one large head romaine and separate into pieces
- Kosher salt and freshly ground black pepper, to taste
- 4 oz goat cheese, crumbled
- I used about 2 ounces, adjust to your preference
- Low-FODMAP Candied (Toffee) Pecans; About 12-15 pecans
Directions
- Heat bacon in a 12″ skillet over medium heat, and cook, turning once, until crispy and fat is rendered, about 10 minutes
- Transfer bacon to a plate, reserving 2 tbsp drippings, and let cool; crumble and set aside
- Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside
- Heat grill to medium-high
- Alternatively, heat a cast-iron grill pan over medium-high heat
- Working in batches, if necessary, place romaine halves (or individual romaine leaves) cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes
- Transfer lettuce to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with bacon, goat cheese and low-FODMAP Candied (toffee) Pecans
- I can’t describe how good this low-FODMAP Grilled Romaine is. Wanna bite?
