YIELD: 6 Servings
ingredients
Salad
Dressing
directions
To prepare the dressing, place all the ingredients in a jar with
a tight fitting lid and shake vigorously until combined. Place
in the refrigerator. If you prefer a creamy dressing add 2
tablespoons of mayonnaise.
Cut the whole washed heart in half lengthwise. Drizzle Romaine
halves with olive oil and season with salt and pepper.
Preheat barbeque to medium high heat 350-375°F (180-190°C). Oil
grill to prevent sticking.
Place the romaine (cut side down directly) on the grill. Cook
for 1 minute or until nice char marks are achieved. Flip
romaine and watch closely. You want the inside of the lettuce to
be cool but the outside charred and smokey.
Remove romaine from the grill.
Roughly chop the salad, toss with the dressing and garnish with
the bacon, cheese and croutons.