Grilled Romaine With Blue Cheese-Bacon Vinaigrette

• 4 tablespoons extra-virgin olive oilolive-oil
• 3/4 cup finely diced red onionred-onion
• 1/2 pound bacon, 1/4 inch dicedbacon
• 1/2 cup balsamic vinegarbalsamic-vinegar
• 3 heads romaine lettuce, cut in half lengthwiselettuce
• 1/2 cup crumbled blue cheese
• Freshly cracked black pepperpepper

1. 01Preheat a grill or indoor grill pan to high.
2. 02Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim

Calories

351 kcal

Protein

12 g

Fat

27 g

Saturated fat

8 g

Carbs

17 g

Fiber

7 g

Sugar

8 g

Sodium

444 mg

Cholesterol

33 mg

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