Grilled Romaine with Blue Cheese

Step 1
Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.

Step 2
When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.

Step 3
Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.

Step 4
Lightly brush romaine on all sides with olive oil. Season with salt and pepper.

Step 5
Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.

Step 6
Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.