1/2 cup of diced bacon
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. worcestershire sauce
5 heads romaine lettuce, halved lengthwise, rinsed and dried
Kosher salt & freshly ground pepper, season to taste
4 oz. blue cheese, crumbled
1. Heat bacon in pan on medium heat for 10 minutes or until golden crispy and fat is rendered. Remove bacon bits from pan and set aside.
2. Reserve 2 tbsp. of bacon fat and whisk together with olive oil, balsamic, and worcestershire as dressing, set aside.
3. Place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, around 4 minutes.
4. Place lettuce cut-side up on platter, season, drizzle with dressing, and sprinkle bacon bits & blue cheese.