Grilled Romaine Salad

1. 1

   Cut bacon into small pieces.

2. 2

   Add 1 Tbs olive oil to a large skillet on med-high heat.

3. 3

   Add bacon to the pan. When it has started to cook and render down, add onions.

4. 4

   Cook, stirring frequently until onions and bacon are done. Be careful not to burn.

5. 5

   Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.

6. 6

   Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).

7. 7

   Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.

8. 8

   Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.

9. 9

   Sprinkle blue cheese over lettuce.

10. 10

    Add the black pepper to taste.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.