In a blender, add all ingredients for the celery salt ranch until smooth. Place in a closed container in the fridge to chill.
Place bacon in a medium saute pan over medium heat. Cook until crispy then set aside on a paper towel to soak up excess fat.
Heat grill to high heat. Once hot, use a brush to brush the inside of each half of a romaine heart with melted ghee. Then sprinkle each half with salt, garlic powder, and celery salt. Place greased side down on the grill to cook for about 2-3 minutes. While cooking, grease once more on the top side then flip and cook for 1-2 more minutes.
Top each grilled romaine heart with ranch and bacon. Serve immediately!