Low-FODMAP Grilled Romaine with Bacon, Goat Cheese & Candied Pecans; Gluten-free

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 200 more low-FODMAP recipes on my blog.  You may also love my low-FODMAP Superfood Kale Saladlow-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?

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