Categories: Salad
Ingredients
- 4-6 slices of bacon
- 3 romaine lettuce hearts, halved lengthwise
- 3 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. sherry vinegar
- 6 tbsp. freshly grated or shredded Parmigiano-Reggiano
Directions
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Preheat oven to 350. Line a baking sheet with parchment paper and arrange bacon on sheet in a single layer. Bake until bacon begins to crisp, about 7 minutes. Using tongs, turn bacon and continue baking until crisp, about 7 minutes more. Transfer to a paper towel-lined plate and let cool.
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Meanwhile, preheat an outdoor grill to high heat and lightly oil grate.
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Brush cut side of each lettuce half with 1/2 tsp olive oil.
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Grill lettuce halves, cut sides down, until slightly caramelized outsider but still cool inside, about 2 minutes. Transfer to a platter, cut sides up.
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Whisk together balsamic vinegar, sherry vinegar, and remaining 2 tbsp. oil in a small bowl until well combined. Crumbled cooled bacon, then sprinkle it and cheese over lettuce. Drizzle with dressing.