To make the Honey Mustard Dressing, whisk together the mayonnaise, garlic, honey mustard, Worcestershire and lemon juice in a small bowl. Season with salt and pepper. Set aside.
Heat the grill to medium/high heat.
Cut the Romaine lettuce heads in half leaving the base of the stalk tacked in order to hold the leaves together. Gently wash the leaves and pat dry. Brush the romaine halves with olive oil.
Grill each side 2 to 3 minutes until charred and slightly wilted.
Transfer grilled romaine to a serving plate. Top with bacon, tomatoes and shaved Parmesan.
Drizzle with dressing and serve.
To make the Honey Mustard Dressing, whisk together the mayonnaise, garlic, honey mustard, Worcestershire and lemon juice in a small bowl. Season with salt and pepper. Set aside.
Heat the grill to medium/high heat.
Cut the Romaine lettuce heads in half leaving the base of the stalk tacked in order to hold the leaves together. Gently wash the leaves and pat dry. Brush the romaine halves with olive oil.
Grill each side 2 to 3 minutes until charred and slightly wilted.
Transfer grilled romaine to a serving plate. Top with bacon, tomatoes and shaved Parmesan.
Drizzle with dressing and serve.
