Ingredients
- 1 whole romaine lettuce heart (the kind that come 3 to a bag)
- Olive oil
- Balsamic vinegar
- 2-4 slices bacon, cooked and crumbled
- Parmagiano-reggiano cheese, freshly grated
- Kosher salt
- Fresh ground pepper
How to Make
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Step 1: Heat the grill to medium.
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Step 2: Slice a thin layer off the core of the heart, just to clean it up. Don't cut off too much, it's needed to hold each half together. Cut lengthwise down the heart, making two halves.
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Step 3: Brush each entire half with olive oil, and place cut side down on the grill.
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Step 4: Grill until the leaves begin to wilt. This only takes 2-3 minutes. Turn to the rounded side and repeat. Remove and place cut side up on a platter.
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Step 5: Sprinkle with about 1/2 Tbsp. balsamic, a bit of the cheese, half of the bacon, and a drizzle of olive oil.
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Step 6: Toss on a pinch of kosher salt and a give a good twist of the peppermill.
We hope you enjoy this recipe!
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