Categories: Salad

Ingredients

• 4-6 slices of bacon
• 3 romaine lettuce hearts, halved lengthwise
• 3 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 2 tbsp. sherry vinegar
• 6 tbsp. freshly grated or shredded Parmigiano-Reggiano

Directions

1. Preheat oven to 350. Line a baking sheet with parchment paper and arrange bacon on sheet in a single layer. Bake until bacon begins to crisp, about 7 minutes. Using tongs, turn bacon and continue baking until crisp, about 7 minutes more. Transfer to a paper towel-lined plate and let cool.

2. Meanwhile, preheat an outdoor grill to high heat and lightly oil grate.

3. Brush cut side of each lettuce half with 1/2 tsp olive oil.

4. Grill lettuce halves, cut sides down, until slightly caramelized outsider but still cool inside, about 2 minutes. Transfer to a platter, cut sides up.

5. Whisk together balsamic vinegar, sherry vinegar, and remaining 2 tbsp. oil in a small bowl until well combined. Crumbled cooled bacon, then sprinkle it and cheese over lettuce. Drizzle with dressing.

Email to a friend | Print this recipe | Back