Ingredients
Ingredients (for 2 salads):
1 head of Romaine lettuce (You can use full heads or Romaine hearts, they both work well. The full heads make a bigger meal. Make sure they’re cold from the refrigerator.)
Grilled chicken breast, cut into thin strips
Cooked bacon, crumbled
Asiago cheese block
Cherry tomatoes
a little bit of olive oil
Instructions
Instructions:
• Slice the head of Romain from end to end keeping each half as intact as possible.
• Heat up griddle on stove to high or use your gas grill. (Note: The outdoor grill will be much hotter and you must keep the lid open.) Grilling the lettuce will take only minutes but the griddle must be very hot before putting the lettuce on it. Once the griddle is hot, lightly brush the cut side of the lettuce with olive oil and press onto the griddle. Sometimes I hold it there, sometimes I put a bacon press on it. Allow it to sizzle for 1-2 minutes, removing the lettuce once you have nice charred grill marks. Place grilled side up on platter.
• Top lettuce with chicken strips, tomatoes and drizzle with caesar dressing. Finely grate Asiago cheese over the whole plate and sprinkle with bacon pieces.