6slicesbacon,cooked until crisp (then crumbled)- see Recipe Notes below
1pint (2 cups)cherry or pear tomatoes,halved
additional blue cheese crumbles(if desired)
PREPARE THE DRESSING:
In a medium bowl, mix the blue cheese, mayonnaise, lemon juice and a sprinkle of salt and pepper, mashing the blue cheese crumbles into the mayonnaise. Cover the bowl with plastic wrap and refrigerate the dressing while you prepare the rest of the salad.
GRILL THE ROMAINE:
Preheat the grill to medium heat. Oil the grill grates.
Drizzle the romaine hearts with olive oil and sprinkle with salt and pepper. Place the romaine on the grill and heat just until the romaine is slightly charred and slightly wilted on all sides, 3 to 4 minutes. Remove the romaine from the grill and place each heart on a serving platter or on individual plates.
ASSEMBLE THE SALADS:
Top each romaine heart with dressing, bacon, tomatoes and blue cheese crumbles.
*Romaine hearts are the center leaves of romaine lettuce. Look for them sold in packages in your market's produce section.
*For easy clean-up, cook your bacon in the oven. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon.
*If you're not a fan of blue cheese, try substituting with feta or goat cheese.
*If you don't wish to grill the romaine, chop it up instead and serve it with the same toppings.