Backyard Farms

Where to Buy

Grilled Romaine Salad with Roasted Tomatoes, Bacon and Blueberries

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves 2-4
Grilled Romaine Salad with Roasted Tomatoes, Bacon and Blueberries


  • 1 (10 ounce) package Backyard Farms Cocktail Tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 slices of bacon
  • 2 heads of romaine lettuce, cut in half lengthwise
  • 1 tablespoon red wine vinegar
  • Juice from half a lemon
  • 1 cup fresh blueberries
  • 2 tablespoons toasted pine nuts
  • 2 scallions, white and light green parts thinly sliced


Pre-heat your oven to 400 degrees Fahrenheit. Place the tomatoes in a baking dish with their cut sides facing up. Then drizzle with the olive oil and sprinkle with salt and black pepper. Transfer to your pre-heated oven and roast for 10 minutes. Remove and set aside.

Meanwhile, cook the bacon in a skillet over medium heat to your desired level of crispness, turning it once or twice during cooking. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve a couple tablespoons of the bacon grease. Once the bacon is cool enough to handle, roughly chop it into pieces.

Pre-heat your grill to medium-high. Brush the cut sides of the romaine lettuce with some of the reserved bacon grease. Then add the romaine to your grill, cut side down, and grill for about 1-2 minutes, or until grill marks start to appear. Flip the romaine over and grill it for an additional 1-2 minutes on the second side. Remove from the grill. While the romaine is still warm, sprinkle it with the red wine vinegar and lemon juice.

Transfer the grilled romaine to serving plates, cut side up. Divide the roasted tomatoes, chopped bacon, blueberries, pine nuts and scallions evenly over the top of the romaine. Serve immediately. 


Liz Harris, Floating Kitchen

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.