Grilled Baby Gem Salad with Bacon, Dates & Blue Cheese

There’s a little spot in Santa Monica that makes the kind of salad you think about long after the meal is over—simple, but unforgettable. This is my take on that memory: grilled baby gem lettuce layered with crispy bacon, sweet dates, blue cheese, and a handful of fresh herbs.

A quick shallot vinaigrette brings everything together. It’s smoky, salty, sweet, and bright all at once—the kind of salad that’s relaxed enough for lunch on the patio but feels just special enough for company.

Yield 2-4 Servings

Mis en Place

Salad

4 Baby Gem Lettuces, halved lengthwise

3-4 Slices of Thick Cut Bacon

4-5 Medjool dates, pitted and chopped

Crumbled Blue Cheese

Lemon Zest

A few sprigs each of fresh basil and tarragon, torn

Olive oil (for brushing the lettuce)

Fresh lemon juice (for finishing)

Dressing

1 Small Shallot, finely chopped

1 Green Onion, finely chopped

1 Tsp. Dijon Mustard

2 Tbsp. Red Wine Vinegar or Sherry Vinegar

3 Tbsp. Olive Oil

2 Tbsp. Lemon-Infused Olive Oil

(or just more regular olive oil + a bit more lemon zest)

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Method

Step 1

Make the Dressing

In a small bowl whisk together the shallot, green onion, Dijon, and red wine vinegar.

Slowly whisk in the olive oils until emulsified.

Season with salt and pepper.

Set aside to let the flavoUrs mingle.

Step 2

Cook the Bacon

Preheat your oven to 350°F .

Lay the bacon slices on a parchment-lined baking sheet and bake for 10-15 minutes, or until cooked to your liking. Let cool slightly, then chop into bite-sized pieces.

Step 3

Prep the Lettuce & Dates

While the bacon cooks, pit and chop the dates.

Halve the baby gems lengthwise and brush the cut sides lightly with olive oil.

Step 4

Grill the Lettuce

Preheat your grill or grill pan over medium-high heat.

Place the lettuce halves cut side down and grill for 1–2 minutes until lightly charred and just beginning to wilt. Remove and set aside.

Step 5

Assemble the Salad

Arrange the grilled lettuce on a serving platter.

Squeeze fresh lemon juice over top.

Scatter the chopped bacon and dates over the lettuce, then drizzle generously with the shallot vinaigrette. Top with crumbled blue cheese, lemon zest, and torn basil and tarragon.

Serve

Serve immediately while the lettuce is still slightly warm and the cheese just begins to soften.

It’s lovely on its own or alongside grilled meat, seafood, or a glass of something crisp and cold.