Grilled Romaine BLT Salad

1. 1

   Whisk together the 3/4 cup oil, the cheese, vinegar, salt, and pepper in a glass bowl.

2. 2

   Place the bacon in a cold cast-iron skillet and turn the heat to medium-high.

3. 3

   Cook the bacon until crispy.

4. 4

   Drain on a paper towel.

5. 5

   Preheat the grill to medium.

6. 6

   Remove the outer leaves from the romaine and discard.

7. 7

   Halve the heads lengthwise.

8. 8

   Brush with some extra virgin olive oil and grill for 2 minutes per side, until the romaine is wilted and has grill marks.

9. 9

   To serve, place one romaine half on each plate.

10. 10

    Drizzle with a small amount of the salad dressing.

11. 11

    Arrange 3 tomato slices over the lettuce.

12. 12

    Crumble the bacon over each and dress with the remaining dressing.

13. 13

    Serve while the lettuce is warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.