Ingredients
1 medium head of romaine
Olive oil
Balsamic vinegar
4 slices cooked bacon (the "ready cooked" kind), crumbled
2 tablespoons Parmesan cheese, shredded
Kosher salt and fresh ground pepper to taste

Heat grill to medium.

Slice a thin 1/16 off the core end of the head, just to clean it up. Cut lengthways down the middle of romaine making two equal halves.

Brush all of each half with olive oil, and place cut side down on grill. Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat on other side.

Remove from grill and place cut side up on plate. Sprinkle 1/2 tablespoon balsamic vinegar on each half and a little more olive oil. Add bacon and cheese to the top and season to taste with Kosher salt and fresh ground pepper.

Serves 2.