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(CBS)  Grilled Romaine With Blue Cheese-Bacon Vinaigrette

4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads Romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper

Preheat the grill to high heat.

Heat 1 tablespoon of the olive oil in a sauté pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil. Return the onion-bacon mixture to the pan.

Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut-side down, and quickly sear.

Serve the lettuce, cut-side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper

Yield: 1 serving
Prep time: 15 minutes
Cook time: 8 minutes
Ease of preparation: easy

Parmesan Taters

5 cups frozen potato puffs (recommended: Tater Tots)
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.

Combine the potato puffs and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.

Remove the potato puffs from the oven, season with salt and pepper and transfer to a mixing bowl. To the puffs, add the garlic, parsley and cheese. Toss to combine and serve immediately.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Ease of preparation: easy