Pan-Seared Romaine with “Bacon” and Gorgonzola

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This is a lovely and delicious change from a tossed salad and it’s fancy enough for a dinner party, too.


  • 2 small heads romaine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons


  1. Leaving the romaine heads intact, rinse the leaves well under cold water, spreading the leaves open to allow any grit to wash away. Turn the heads upside-down and, holding the head by the stem, shake lightly to remove excess water. Transfer to a plate. In a shallow bowl, combine the oil, lemon juice, salt, and pepper. Taste for seasonings.
  2. Using your fingers, c