Directions

1. In a large skillet, lay bacon flat with minimal overlap before turning on heat.
2. Cook over medium heat, turning the bacon every 2 to 3 minutes, until it reaches an internal temperature of 145 F, about 7 to 12 minutes total.
3. Transfer bacon to a paper towel-lined plate to cool.
4. Preheat the grill to 400 F or high heat. Clean and oil the cooking grate, then close the lid.
5. Cut romaine heads in half lengthwise and slice bread in ½-inch-thick slices.
6. Drizzle olive oil over both sides of the bread slices and over the romaine heads. Season with pepper.
7. Place bread on the grill. Turn occasionally until toasted with light char, about 3 to 5 minutes. Remove from the grill and cut into cubes.
8. Place the romaine heads on the grill and cook for 1 to 2 minutes per side, until slightly charred. Remove to serving plates.
9. Drizzle lettuce with dressing, working it between the leaves. Top with croutons and crumbled bacon, then serve!