Fire up the grill and give your romaine lettuce a unique depth of flavor that will take an ordinary salad to the next level. Add in the pork belly croutons and this salad is completely off the charts. Let lettuce sit in olive oil and balsamic why pork belly cooks to create an unbelievable complexity to the dish. There is no doubt that this salad will be 100% dude-approved.

6 hearts of romaine, cut in half lengthways, 2 tablespoons extra virgin olive oil, 1 tablespoon kosher or flake salt, 1 tablespoon pepper. Char for 10 seconds. Chop roughly. 

Pork belly: Smoke in applewood for 20 minutes, then braise in apple juice for 2 hours. Cut in chunks and pan fry for about 10 minutes until browned and crispy. Put pork belly croutons in bottom of bowl.

Balsalmic dressing: Add 2 tablespoons balsamic vinegar and 2 tablespoons extra virgin olive oil. Lay charred lettuce over and let it sit until ready to serve. 

Invert salad bowl onto plate so that the pork belly and dressing end up on top.

Sprinkle with cheese mixture: 1/4 cup grated rosemary Asiago cheese,  1/4 cup grated fontina cheese, and  1/4 cup grated pecorino romano. Drizzle with additional 2 tablespoons balsamic and 1 tablespoon extra virgin olive oil.

Written by Chef John O'Neil