Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- ⅓ cups Vinegar, I Used Peach Balsamic, But Use Regular Balsamic, Rice Wine Vinegar, Whatever You Like
- 3 Tablespoons Water
- ½ cups Vegetable Oil
- 1 pinch Salt And Pepper
- 4 heads Romaine Lettuce
- 2 Tablespoons Olive Oil
- ½ cups Gorgonzola Crumbles
- 6 slices Bacon, Cooked And Crumbled
- ½ cups Candied Pecans, Chopped
Preparation Instructions
Mix up the dressing by combining the vinegar, water, vegetable oil, salt and pepper together in a small bowl or shake them up in a bottle.
Split the romaine hearts in half and brush or spray lightly with olive oil.
Put the lettuce halves cut side down on a medium hot grill (you don’t want to burn it, just warm it) for about 2 minutes. Don’t flip them.
Remove and put on your chilled platter, splash with dressing, and add your toppings.
Serve immediately or you will have soggy salad!
