Guy's Grilled Romaine with Bacon-Blue Cheese Vinaigrette

By KDCooks

From Rachel Ray Magazine (June/July 2010)

Ingredients

• 1/2 pound bacon, chopped
• 1/4 cup extra-virgin olive oil
• 1 red onion, finely chopped
• 1/2 cup balsamic vinegar
• 3 romaine hearts, halved lengthwise
• 2 ounces blue cheese, crumbled
• Cracked black pepper, for garnish

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat a grill to high. In a medium skillet, cook the bacon, stirring frequently, over medium heat until crisp, about 5 minutes. Lower the heat to low, add 2 tablespoons olive oil and the onion and cook until softened, about 5 minutes. Stir in the vinegar.

Brush the cut sides of the lettuce halves with the remaining 2 tablespoons olive oil and grill cut side down until seared, about 1 minute. Serve the lettuce cut side up. Top with the bacon dressing, blue cheese and pepper.