Yes, this is grilled, and it's as fun to make as it is to eat! Serves 2. To serve more, just double or triple as necessary.
1 whole heart of Romaine
Olive oil
Balsamic vinegar
3-4 slices of cooked bacon, crumbled
Parmigiana Reggiano, grated over top
- Heat grill to medium.
- Slice a thin 1/16th" off the core end of the head, just to clean it up.
- Cut lengthwise down the middle of romaine making two equal halves.
- Brush all of each half with olive oil, and place cut side down on grill.
- Grill only a couple of minutes, just as leaves begin to wilt. Turn and repeat.
- Remove from grill and place cut side up on plate.
- Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
- Crumble bacon over and top with a light drizzle of olive oil.
- Sprinkle with Kosher salt and fresh ground pepper to taste.
