SALAD GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE

By Connie

Ingredients

• Ingredients:
• 4 tablespoons extra-virgin olive oil
• 3/4 cup finely diced red onion
• 1/2 pound bacon, cut into 1/4-inch dice
• 1/2 cup balsamic vinegar
• 3 romaine lettuce heads, cores removed, leafy ends trimmed, cut int half lengthwise
• 1/2 cup crumbled blue cheese
• Fresh cracked pepper

Preparation

Step 1

Directions:

Prepare grill for high heat.

Heat 1 tablespoon oil in a large skillet over high heat. Add the onion and bacon. Cook until the bacon is crispy.Using a slotted spoon, transfer onions and bacon to paper towels to drain. Add vinegar and another tablespoon oil to the skillet. Cook 2 to 3 minutes. Remove from heat.

Brush the romaine with remaining 2 tablespoons oil. Place on grill cut side down. Cook just until grill marks are visible.

Divide romaine among plates. Drizzle with dressing. Top with onion and bacon mixture. Sprinkle with blue cheese. Garnish with black pepper.