BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
Preparation begins with a lemon vinaigrette created by blending fresh lemon juice, minced garlic, fresh dill, Dijon mustard, and honey in a food processor, slowly incorporating extra virgin olive oil until emulsified and smooth. Seasoned with salt and black pepper, this vinaigrette brings acidity and herbal notes.
Romaine lettuce hearts have their stem tips trimmed slightly to hold the leaves together and are brushed with olive oil before grilling over medium-high heat until lightly charred and wreath-like in appearance. The grilling softens the lettuce slightly while adding smoky flavor. Meanwhile, turkey bacon is cooked on the grill until crispy and golden. Hard-boiled eggs are prepared by boiling for 4 minutes, then cooled in cold water to retain a slightly soft center.
The salad assembles with grilled lettuce wedges topped with quartered cherry tomatoes, torn crispy turkey bacon, and sliced eggs. Drizzling with the lemon vinaigrette finishes the dish, combining bright, smoky, crunchy, and fresh ingredients for a layered salad experience.
Ingredients
For The Vinaigrette:
- ¼ cup lemon juice from about 1 large lemon, fresh
- 1 teaspoon garlic minced
- 1 tablespoon dill packed, plus extra for garnish, fresh minced
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ½ cup extra-virgin olive oil
- salt to taste
- black pepper to taste
For The Salad:
- 4 egg large
- 4 romaine lettuce hearts
- 4 teaspoons extra-virgin olive oil
- 8 trips turkey bacon
- 1⅓ cups cherry tomato quartered
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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