Grilled Romaine Salad

Serves: 2

Prep Time: 15 MINS

Cook Time: 6 MINS

Ingredients

FOR THE DRESSING:

1/3 cup mayonnaise

1 teaspoon garlic (grated)

1/2 large lemon, zest and juice

1/4 teaspoon kosher salt, or to taste

freshly ground black pepper, to taste

FOR THE SALAD:

8 slices center cut bacon

2 cups seedy whole grain bread, hand torn into pieces

2 medium romaine lettuce heads, halved (The Villages Grown)

garlic olive oil, or regular, for brushing

pickled red onion

parmesan cheese shavings

Directions

MAKE THE DRESSING:

In a small jar or bowl, combine mayo, garlic, lemon zest and juice, salt and pepper. Whisk well to combine. Add a splash of water to thin out the dressing, if desired. Cover and refrigerate until ready to serve.

MAKE THE SALAD:

Cook bacon in a skillet until crispy. Drain on paper towels before giving a fine chop. Drain out all but a little of the bacon fat and add the torn pieces of bread to the pan. Toast the croutons over medium heat until crisp and golden.

Preheat your grill to 500°.

Meanwhile, cut your romaine in half (lengthwise) and brush the cut side with olive oil. Once your grill is preheated, place the romaine cut-side down onto the grill grates. Use tongs to press the lettuce gently onto the grates. Grill for 2 to 3 mintues before turning. Repeat on the second side before transferring to a platter.

Top grilled romaine with a little of the dressing, the bacon crumbles, croutons, some pickled red onion, parmesan cheese shavings. Top with more dressing and lots of freshly ground black pepper.