Ingredients:
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
Instructions:
 
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.

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