Instructions
1. Preheat oven to 375°F. Separate strips of bacon & lay out flat in single layer, without overlapping, on lightly sprayed and foil-lined rimmed baking pans. Bake for 14-19 minutes or until desired doneness, rotating pans halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper & reserve.
2. Prepare grill for direct grilling over medium-high heat. Trim root end of romaine hearts, removing any loose outer leaves, & cut in half lengthwise, keeping leaves intact at root end for easy grilling. Lightly brush romaine hearts with oil & grill, cut-side down, for 1-3 minutes or until edges slightly charred. Warm bacon by briefly grilling for 15-20 seconds per side.
3. Transfer romaine hearts, cut-side up, to serving platter and drizzle with Caesar dressing. Top with bacon, grape tomatoes, Parmesan & a fresh grinding of black pepper to taste.

Easy Caesar Dressing
6 anchovy filets in oil, drained & roughly chopped
3 cloves garlic, chopped
2 tablespoons fresh lemon juice (about 1 small lemon)
¾ cup mayonnaise
¼ cup water
1 ½ tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 teaspoons Worcestershire
¼ cup Parmesan cheese, shredded

1. In blender, add all ingredients & blend until smooth and creamy. Refrigerate until needed for up to three days.

Chef’s Tip:
Make life easier on yourself & cook up a little extra bacon for breakfast, reserving those extra slices to make this delicious salad ready in a snap!