Grilled Romaine Salad

This salad is a guest favorite. Not only is it beautiful but has a

WoW TASTE-BUD FACTOR!

SERVES: 4 PEOPLE

INGREDIENTS:

  • 2 heads Romaine lettuce

  • 4 Tablespoons olive oil

  • 1 cup grape tomatoes, halved

  • 1/2 cup bacon bits, cooked crispy

  • 1/2 cup freshly grated (or preferably thinly sliced) Parmesan cheese

  • 1 cup French’s crispy onions (the ones you use in green bean casserole)

  • 4 tablespoons balsamic glaze

  • 1 bottle It Takes Three to Tango

INSTRUCTIONS:

  1. Rinse the Romaine lettuce heads and pat dry thoroughly. Cut the heads in half, long ways, while leaving what we call “the butt” attached. You want it to hold together while grilling.

  2. Brush each half with olive oil and place on a medium grill. Char quickly until it produces some color but doesn’t burn. Remove onto 4 decorative salad plates.

  3. Sprinkle tomatoes and bacon on charred heads.

  4. Stream It Takes three to Tango over all four, to your own taste.

  5. Top Tango dressing with glaze in uniform lines.

  6. Sprinkle each head with Parmesan shreds and top with the crispy, fried onions.

NOTE:

This can be made without grilling if the weather doesn’t permit. You don’t get the char taste but you still get all the other good tasting stuff.

LITTLE BLACK DRESSING CO.

Kissie Stroup