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Serving Size
1
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Total Time Required
20 min
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Prep Time
10 min
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Cook Time
10 min
Ingredients
Ingredients
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0.25 cupCanola Oil
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35 gParmesan cheese
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3 tbspLemon Juice
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2 tbspMayonnaise
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1 lrgGarlic clove, minced
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0.75 tspDijon Mustard
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0.25 tspGranulated Sugar
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0.25 cupWorcestershire sauce
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4 slicesBacon
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2 headsRomaine Lettuce
Directions
Directions
- 1
Preheat barbecue to medium. Whisk oil with ¼ cup Parmesan, lemon juice, mayo, garlic, Dijon, sugar and Worcestershire in a medium bowl. Set aside. Heat a medium frying pan over medium-high. Add bacon. Cook until crisp, 4-5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form, about 2 min per cut side. Transfer to a large plate, cut-side up. Drizzle each lettuce quarter with 1 tbsp dressing. Sprinkle with crumbled bacon and remaining 2 tbsp Parmesan. Serve immediately. Dressing will keep well refrigerated up to 3 days.
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Last updated: June 23rd, 2020
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