Grilled Romaine With Pancetta Dressing
- 2 heads Romaine Hearts, Halved Lengthwise
- 1 Tablespoon Olive Oil
- 6 ounces, weight Pancetta, Or Thick Sliced Bacon, Cubed
- 1/2 cups Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 4 ounces, weight Creamy Gorgonzola Or Blue Cheese Crumbles
- Prepare romaine hearts by rinsing thoroughly, drying then slicing in half, vertically from top to root end.
- Brush oil over both sides of romaine hearts. Heat a grill or grill pan to medium and grill 2-3 minutes on each side until slightly wilted and grill marked. Remove to a platter.
- In a separate pan, saute pancetta until thoroughly cooked and remove with a slotted spoon to a paper-towel-lined plate. Then, this is important: leave the drippings in the pan. If for some reason you don't have enough drippings left to make a decent dressing, add some olive oil to the pan.
- Remove pan from heat and add balsamic vinegar and mustard. Whisk until combined. Add salt and pepper to taste.
- Pour dressing over romaine hearts and sprinkle pancetta and gorgonzola over top.
hearts, olive oil, bacon, balsamic vinegar, dijon mustard, crumbles
Taken from tastykitchen.com/recipes/salads/grilled-romaine-with-pancetta-dressing/ (may not work)