Grilled Romaine BLT
A guilt-free (breadless) take on a classic favorite. Fresh romaine, juicy tomatoes and crispy bacon make this a hit for the whole family.
2 heads Tanimura & Antle Artisan®
Romaine Lettuce or Romaine Hearts
2 Tanimura & Antle Artisan® Sweet Italian Red Onions, sliced into 1/4” rings
2 Tbsp extra-virgin olive oil
2 slices thick bacon
3/4 cup Balsamic vinegar
2 Tbsp shaved Pecorino Romano cheese
12 grape tomatoes
Fresh ground pepper & sea salt
Heat grill to high while preparing ingredients.
Wash lettuce and cut heads in half lengthwise; drain cut side down.
Heat frying pan and cook bacon over medium heat until crisp; remove and drain; discard excess fat from pan; chop bacon finely and set aside.
Add 3/4 cup Balsamic vinegar to pan and cook over medium heat; reduce to 1/4 cup.
Brush cut side of romaine with olive oil; season with salt & pepper.
Brush onion with olive oil and season with salt & pepper.
Toss grape tomatoes in 1 tsp olive oil and season with salt & pepper; roast in oven at 400 ° for approximately 5 minutes.
Place onion on hot grill, turn once after 3 minutes.
Place Romaine cut side down on grill for 3 minutes or until light char marks.
Place grilled Romaine on plate and shave Romano cheese over.
Top with onion rings, bacon bits and roasted tomatoes.
Drizzle Balsamic glaze over grilled Romaine.