Grilled Lettuce Stuffed with a Blue Cheese Potato Salad and Topped with Bacon-y Bits.
Submitted to MasterChef by jerryjamesstone

BBQs aren’t just for meat lovers. As a 24-year-long vegetarian, I am always looking for fun ways to bring veggie cooking to the grill. And this grilled iceberg salad is the perfect way to show off almost any salad of your choice, but I highly recommend my Blue Cheese Potato Salad. Tangy and creamy and topped off with Bacon-y Bits that are vegan. Summer just got better.

1 pound russet potatoes
1 clove garlic, minced
1/2 red onion, small dice
1/2 cup sour cream
1/4 cup mayo
2 teaspoons horseradish
1/2 teaspoon balsamic dressing
2 ounces blue cheese
3 ribs of celery, sliced
1 2-inch dill pickle, minced
1 tablespoon parsley, chopped
1 iceberg lettuce, halved
1/4 teaspoon sea salt
Cracked black pepper
Olive oil


1. Cut the russet potatoes into 1-inch cubes. Then, in a large mixing bowl, toss the potatoes with just enough olive oil to coat, and 1 clove of minced garlic plus a pinch of salt. Lay potatoes out on a lined baking sheet and roast them for 30 minutes at 450 degrees F, or until tender.

2. Let’s make some Bacon-y Bits. I call them “bacon-y” because they are made from onions and provide a similar role. They add a crunch and saltiness to any meal. And they’re vegan! So, in a small fry pan, warm about a tablespoon of olive oil over a medium heat. Add in half of the minced red onions, and cook until browned and crispy. Towards the end of cooking, toss with a pinch of salt.

3. Whisk together 1/2 cup sour cream, 1/4 cup mayo, 2 teaspoons prepared horseradish, 1/2 teaspoon balsamic dressing, 1/4 teaspoon sea salt, and pepper to taste. Crumble in 2 ounces of blue cheese and fold into mixture.

4. When potatoes are done cooking, remove and let cool. Combine with celery and remaining red onion. Combine potato mix and blue cheese sauce. Fold in the dill pickle and parsley. Set in the fridge to cool.

5. Half the iceberg lettuce and pull out enough of the middle area to form a small cup. Grill it cut-side down for about 30 seconds, until grill marks form.

6. Divide the potato salad between the lettuce bowls and top them with the bacon-y bits.

Enjoy!

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