Categories: Grilling
Ingredients
- 3 Romaine hearts
- 12 pieces of thick cut bacon
- 5 oz blue cheese crumbles
- For the dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup light olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- A little salt and pepper
- 1/4 teaspoon Dijon mustard
Directions
- Fry bacon in a large skillet – reserve the bacon fat
- Slice each Romaine heart in half and set aside
- Heat your grill up over high heat – you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it
- Using a basting brush, lightly brush a little bacon fat onto the flat side of each Romaine half
- When you are ready to grill, place the Romaine halves flat side down on the grill and just keep them on there until they have light char marks – it shouldn’t take more than 30 seconds
- Remove the Romaine halves to a plate and turn off your grill
- For the dressing, add all ingredients into a bowl and whisk together, or add to a jar and shake
- To assemble the salad, top each Romaine half with bacon and blue cheese crumbles, and drizzle on the balsamic dressing