Grilled Romaine Salad

Grilled Romaine Salad
Serves 6
Prep time 15 mins

60 mls (4 tbsp) extra virgin olive oil, divided
175 ml (3/4 c) finely diced red onion
250 g ( 1/2 lbs) bacon, diced into small pieces
125 ml ( 1/2 c) balsamic vinegar
3 romaine lettuce heads, halved lengthwise, cores removed, leafy ends trimmed
Salt and Black Pepper
125 ml (1/2 c) crumbled blue cheese

Heat a grill to high. In skillet over high, heat 15 ml (1 tbsp) olive oil. Add onion and bacon and cook until bacon is crispy, about 10 mins. Use slotted spoon to transfer onion and bacon to plate. Return to skillet and heat and add balsamic vinegar and 15 ml (1 tbsp) olive oil. Bring to a simmer, then cook to reduce for 2 minutes. Remove from heat.

Brush romaine lettuce with remaining 30 ml (2 tbsp) olive oil, then season with salt and pepper. PLace on grill cut side down and quickly sear until grill marks are visible. Set aside.

For each serving, place half a head of romaine, cut side up on a plate and drizzle with the balsamic dressing. Sprinkle with blue cheese and the bacon and onion mixture, then season with black pepper.