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Instructions |
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Preheat a grill or indoor grill pan to high.
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Heat 1 tbsp olive oil in a large skillet 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 the heat and set aside.
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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.
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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.
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Originally Submitted
9/23/2011
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