BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
391 kcal
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Course
Main Course, Dinner
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Cuisine
American
BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette
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This hearty grilled romaine salad with BLT ingredients delivers a restaurant-worthy experience right in your own kitchen.
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Ingredients
For The Vinaigrette:
- ¼ cup fresh lemon juice from about 1 large lemon
- 1 teaspoon minced garlic
- 1 tablespoon fresh minced dill packed, plus extra for garnish
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ½ cup extra-virgin olive oil
- salt and pepper to taste
For The Salad:
- 4 large eggs
- 4 romaine hearts
- 4 teaspoons extra-virgin olive oil
- 8 strips turkey bacon
- 1⅓ cups cherry tomatoes quartered
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Instructions
- In a small food processor, combine the fresh lemon juice, garlic, dill, Dijon mustard, and honey. Process until well combined. With the food processor running, stream in the olive oil until the vinaigrette thickens and lightens in color. Season to taste with salt and pepper and set aside.
- Preheat your grill to medium-high heat.
- While the grill heats, place the eggs in a large pot and almost cover with water. Bring them to a boil. Once boiling, time them for 4 minutes. After that, drain the water and cover the eggs with cold water. Set aside.
- Chop the very tip of the romaine stems off, making sure to leave enough stem to keep the leaves together. A few leaves may fall off, which is okay. Brush the outside of each romaine heart with 1 teaspoon of olive oil, and place on the grill. Cook, turning occasionally, until lightly charred, about 5 minutes. Remove from heat and let cool.
- While the lettuce cools, place the turkey bacon on the grill. Cook until crispy and there are clear grill marks, about 2 minutes. Once cooked, crumble the strips.
- Place each romaine heart on a plate and divide the crumbled turkey bacon strips and tomatoes on top. Peel the boiled eggs. Drizzle each heart with 1½ tablespoons of the vinaigrette, and then place a peeled egg on the center.
- Garnish with a bit more fresh dill and serve.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
11g
(4%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
25g
Trans Fat
0.02g
Cholesterol
166mg
(55%)
Sodium
165mg
(7%)
Potassium
485mg
(14%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
10334IU
(207%)
Vitamin C
22mg
(24%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 166mg | 55% |
| Sodium | 165mg | 7% |
| Potassium | 485mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10334IU | 207% |
| Vitamin C | 22mg | 24% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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