Grilled Romaine hearts are served with homemade croutons, warm cherry tomatoes, bacon and blue cheese.
In a medium size bowl, whisk together oil, dried oregano, dried parsley, salt and pepper. Add in cubed bread and toss to coat evenly. Place onto a parchment lined baking tray. Broil for 5 minutes until crispy and golden. Set aside to cool.
On the same tray, line with parchment paper. In a medium bowl, toss together halved cherry olive oil, garlic powder, salt and pepper. Place on baking sheet and broil for 3 minutes. The tomatoes should become blistered and slightly soft. Set aside until ready to assemble.
Crisp bacon in a skillet. Once cooked, reserve the fat and place bacon on paper towel.
Heat a grill pan on high. Slice Romaine hearts in half, and brush cut side with bacon fat. Once grill pan is hot, grill romaine, flat side down, until grill marks appears, approximately 1 minute. Place onto a serving dish and repeat until all Romaine hearts are grilled.
To assemble; top each Romaine heart with croutons, blistered tomatoes, bacon, crumbled blue cheese. Drizzle with RENÉE’S® Balsamic Vinaigrette. Serve immediately.