Grilled Romaine with Honey Vinaigrette

I’m a beef guy. I’ve raised it, fed it, cussed it when it was trying to run me over in the pasture and I’ve cooked it. So naturally, I thought the grill is for beef, boy was I wrong.
Romaine is my favorite type of lettuce and it’s perfect for the grill because it holds up well to the heat. But when you get that good char on the leaves and they wilt just a tad, you’re gonna wish you threw some salad on that grill before now… just don’t go crazy with the greens, ok?
Prep: 5 minutes Total: 12 minutes Makes 6 servings
3 hearts of Romaine, cut in half1⁄4 cup olive oil1 tablespoon lime juice2 teaspoons Red River Ranch Mesquite Seasoning (or 1 teaspoon smoked paprika, 1⁄4 teaspoon ancho chile powder, 1⁄4 teaspoon salt, 1⁄4 teaspoon black pepper)
Crumbled bacon or real bacon bits, for sprinkling (optional)
1 Prepare the Honey Vinaigrette (below) and set aside.2 Meanwhile, in a small bowl mix the olive oil, lime juice and Red River 3 Ranch Mesquite together. We like the Mesquite because it enhances the smoky flavor, but if you don’t have the Mesquite seasoning (available you can substitute with your favorite all- purpose seasoning or suggested spices.4 Generously baste the flat, cut side of each Romaine head with the olive
oil mixture. Place the flat side face down on to a greased, high heat grill. Grill this side for about 2 – 3 minutes or just until the leaves slightly wilt and a char appears.5 Baste the backside of each Romaine and flip to grill the opposite side about 2 – 3 minutes.
6 Remove from the grill. Top with bacon and drizzle with the Honey Vinaigrette. Serve warm to room temperature.
Honey Vinaigrette
Makes about 1 cup
2 tablespoons balsamic vinegar4 teaspoons hot sauce (we use Louisiana) 1⁄4 cup honey1⁄2 cup mayonnaise1⁄2 teaspoon coarse ground black pepper 1⁄2 teaspoon salt or sea salt1⁄2 teaspoon smoked paprika
1 Mix all the ingredients together in a small bowl.2 Cover and place in the icebox for 30 minutes to 1 hour.