Grilled Romaine Salad
Two heads of romaine lettuce, any tough outer leaves removed, washed and dried
Cooked thick-cut bacon, 4-6 slices, crumbled into large bites - We recommend Vande Rose Bacon
Blue Cheese dressing
Cherry Tomatoes, halved (or heirloom tomatoes, cut into wedges)
Freshly Cracked Black Pepper
1.) Make sure grates of grill are clean and heat to high heat.
2.) Brush lettuce halves liberally with olive oil, cut side and back side. Then sprinkle each half with kosher salt and freshly cracked black pepper.
3.) Grill, cut side down until lettuce gets a good sear.
4.) Remove from grill. Sprinkle with a little more salt.
5.) Arrange grilled halves, charred side up on a platter or on individual plates. Top each half with tomatoes, a generous drizzle of blue cheese dressing, crumbled cooked bacon, and tomato, and finish with freshly cracked black pepper.
6.) Optional: serve with grilled, crusty bread or cut into cubes for croutons.