Grilled Romaine with Blue Cheese and Bacon

• servings: 4 servings
• total time: 30 minutes

Ingredients

6 bacon slices

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. Worcestershire sauce

5 heads romaine lettuce, halved lengthwise, rinsed, and dried

Kosher salt and freshly ground black pepper

4 oz. blue cheese, crumbled

Directions

Cook the bacon: To a large skillet over medium heat, add the bacon and cook, turning once, until it’s crisp and the fat is rendered, about 10 minutes. Transfer to a plate, reserving 2 tablespoons of the drippings, and allow to cool, then crumble and set aside.

Make the dressing: Transfer the reserved drippings to a medium bowl or liquid measuring cup and add the oil, vinegar, and Worcestershire sauce. Whisk until smooth, then set aside.

Make the salad: Heat a charcoal or gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches if necessary, place the romaine halves cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.

Transfer the lettuce cut-side up to a platter and season to taste with salt and black pepper. Drizzle with the dressing, sprinkle with the blue cheese and crumbled bacon, and serve immediately.