We made this to serve on the side with our spicy grilled shrimp and it was too good not
to share. The original recipe came from a Guy Fieri entry on foodnetwork.com. We only tweaked it just a smidge!
~serves two for dinner as a side dish~
- 1 head romaine lettuce per two servings
- 3 slices bacon
- ½ red onion
- ¼ cup balsamic vinegar
- 2 T olive oil + extra for brushing on the lettuce
- Crumbled blue cheese
Chop both the raw bacon and onion into smallish pieces, and then cook in a fry pan
on the stove until nicely browned. Drain, and then transfer to a bowl.
Add the balsamic and olive oil and stir to combine. Cut each head of romaine lettuce in half, the long way, and brush the flat, cut end generously with olive oil. Grill, oil side down,
on medium heat for about 5 minutes or until the edge of the lettuce is toasty and
dark. Top with several large spoonfuls of the dressing and sprinkle with blue cheese.