GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE

Tired of the same old mixed green salad? Give this grilled romaine salad a try. Lightly seared romaine turns nice and sweet when warmed up, add some balsamic, bacon, and blue cheese and dig in. I could make this a meal.


                                    GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE

4 TBSP. extra-virgin olive oil
3/4 cup finely diced red onion
1/2 pound bacon, 1/4 inch diced
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese
Freshly cracked black pepper

Preheat a grill or indoor grill pan to high.

Heat 1 TBSP. olive oil in a large skilllet over high heat.  Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 TBSP. olive oil to the skillet and reduce for 2 to 3 minutes. Remove from heat and set aside.

Brush the romaine with the remaining 2 TBSP. olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside.

For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper.

Serves 6

Recipe from Food Network Magazine