This is such a quick, delicious meal!
Grilled salads have been popping up on menus everywhere lately. I had one in Savannah at a place called Noble Fare that was truly great. This is an attempt to recreate and better by the addition of bacon!
So, how long does this supper take? About 10 minutes. If you have your whole romaine on your board, go ahead and heat a stove-top grill plate on high heat. In a bowl, mix 1 large, two smaller cloves of garlic with a teaspoon of kosher salt and enough olive oil to cover. Brush on the outside of the romaine.
In a separate pan, fry 3 pieces of pancetta until the color turns slightly and remove. Place two strips of pepper bacon in the pan and proceed to cook to render the fat and crisp the bacon.
Place the romaine on the hot grill pan and grill for about 1 minute per side (4) and turn off heat. Let rest on pan for another minute and place on plate. Remove the hard end with a knife.
Layer the pancetta and super thin slices of the provolone on the bottom end of the romaine.
Remove the bacon from the pan. In a bowl mix 1 teaspoon honey, 1 tablespoon balsamic vinegar, Italian seasoning, and cracked pepper until the honey is fully integrated into the vinegar. Pour mixture into the hot pan with the bacon fat. Stir for 1 minute and remove from heat. Chop bacon and some extra cheese and sprinkle over the top of the lettuce. Drizzle the hot bacon dressing over the dish and add more to the side of the plate.
Eat. Nom the bacony, sweet, smokey goodness.