Set a grill pan (or outdoor grill) to high heat.

Cut the lettuce in half by running knife through the largest stem on the head.

Dip a folded pad of paper towels in the EVOO and rub over the grill pan where the lettuce will lay.

Place the lettuce halves, cut side down, on the grill pan.

Place a heavy plate on top of the lettuce to ensure the entire cut face makes contact with the grill. (Weight with additional material if the plate isn’t heavy enough).

Cook the lettuce for 10-15 minutes, or until they have a nice char pattern.

In a medium-sized pan, cook the bacon until crispy.

Remove the bacon and blot on paper towels to remove excess grease.

In the same pan (with the remaining bacon grease), add the tomatoes.

Cook the tomatoes on medium/high heat for about 4 minutes.

Add the garlic and stir for another 4 minutes.

If desired, add the kalamata olive halves and stir for a few more minutes and then remove from heat.

To plate, place three strips of bacon on each open face half of the grilled Romaine.

Pour even amounts of the tomato, garlic, and olive sauté on top of the bacon.

Sprinkle with the parsley and a small squeeze of lemon.

Enjoy!