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BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette
5 from 12 votes

BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette

The BLT Grilled Romaine Wedge Salad combines grilled romaine hearts with crispy turkey bacon, hard-boiled eggs, and cherry tomatoes. A lemon vinaigrette made from fresh lemon juice, garlic, dill, Dijon mustard, honey, and olive oil adds brightness and balance. This salad delivers smoky, charred flavors alongside freshness and tang in each bite.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 391 kcal
Course: Main Course, Dinner
Cuisine: American

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
  • black pepper to taste
  • salt 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

    Cup of Yum
  1. 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.
  2. Preheat your grill to medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish with a bit more fresh dill and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 391

% 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.