2 hearts of romaine lettuce, halved lengthwise steam attached
4 slices of smoked bacon, diced and cooked until crisp
1/4 c mayonnaise
3 TB sour cream
2 oz crumbled blue cheese
1 tsp lemon juice
1/2 Tb minced shallot
1 clove garlic, minced
DirectionsHeat grill to medium-low. Lightly brush all 4 romaine halves on all sides with olive oil. Season lightly with salt and pepper.
Using tongs place the lettuce directly on the cooking grates, cut side down. Cook 3 to 4 minutes, not longer. Remove to a clean serving platter and let rest for 5 minutes.
For dressing combine remaining 6 ingredients and refrigerate for a couple of hours to allow flavors to develop.
To serve, place each grilled romaine half on plate and drizzle with dressing. Top with bacon. Serve immediately.