Grilled Romaine Salad

4 slices of bacon, cooked and crumbled	Olive oil
1/2 cup seasoned breadcrumbs	Salt and pepper
1 tbsp unsalted butter	1 cup cherry tomatoes, quartered or halved
1 garlic clove, minced	1/4 cup crumbled blue cheese
4 stalks romaine lettuce, sliced in half	2 tbsp chives, chopped
For the ranch dressing:
1 cup plain greek yogurt or sour cream	1/2 cup mayonnaise
1/2 cup milk	3 TBSP fresh chives (or 1 TBSP dried chives)
2 TBSP fresh dill (or 2 tsp dried dill weed)	1 TBSP fresh parsley (or 1 tsp dried parsley)
2 tsp fresh lemon juice	1 tsp garlic powder
1/2 tsp onion powder	1/2 tsp salt
1/2 tsp pepper	1/4 tsp smoked paprika

Directions:

Prepare the dressing by adding all ingredients to a blender or food processor and blend until combined.
Preheat the grill to high heat
Toast the breadcrumbs by melting butter in a nonstick skillet. Add the breadcrumbs and garlic and stir to coat, then cook for 5-6 minutes until golden and fragrant.
Brush the cut sides of the romaine with olive oil. Sprinkle all over generously with salt and pepper. When the grill is hot, reduce the heat to medium. Place the romaine stalks on the grill, cut side down. Grill for 1 to 2 minutes, until the lettuce becomes charred, then flip over and grill for an additional 1 minute. Remove the romaine from the grill.
Serve family-style on a large platter. Drizzle the dressing over each romaine stalk. Top with tomatoes, bacon, blue cheese, and chives.

Thanks to our friends at How Sweet Eats for this incredible recipe!