Preheat the grill to high heat.

To start, I like to cook the bacon so it’s ready to go. Fry the bacon and place it on a paper towel lined plate to remove excess grease.

I also toast the breadcrumbs! To toast them, melt butter in a nonstick skillet. Add the breadcrumbs and garlic and stir to coat, then cook for 5 to 6 minutes, stirring often, until golden and fragrant. Remove from the heat.

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.

You can serve the romaine family style on a large platte or 1 or 2 stalks on a plate. Drizzle the romaine all over with the ranch dressing - as much as you’d like. Top with the tomatoes, crumbled bacon, blue cheese crumbles and fresh chives. Sprinkle the toasted breadcrumbs all over.

Serve immediately!