Grilled Romaine with cheese and bacon
(serves 2 to 4)
6 strips bacon
2T olive/corn oil
2T balsamic vinegar
2T Worcestershire sauce
2 heads romaine – clean & dry sliced down the middle
salt and black pepper to taste
4 oz Danish Blue cheese – crumbled in small pieces
Cut the strips of bacon into small pieces. Fry in a frying pan until crisp. Save the drippings.
Wash, dry and cut romaine lettuce heads in half down the middle. Sprinkle with oil, salt and pepper. Roast the lettuce heads in an oven/toaster oven until charred a bit. Remove and top with crumbled blue cheese and bits of bacon. Mix the bacon drippings with the oil, vinegar and Worcestershire sauce. Whisk the mix until nice and smooth.
Sprinkle lettuce with dressing mix. Enjoy.