Grilled BLT Romaine Wedge Salad

In a small food processor (mine is 3 cups) combine fresh lemon juice, garlic, dill, Dijon mustard and honey until well combined. With the food processor running, stream in olive oil until vinaigrette thickens and lightens in color. Season to taste with salt and pepper and set aside.

Preheat grill to medium high heat.

While grill heats, place eggs in a large pot and almost cover with water. Bring them to a boil. Once boiling, cook them for 4 minutes. Once cooked, drain and cover with cold water until the salad is ready (see note below).

Chop the very tip of the end of lettuce stems off, making sure to not cut too much so all the leaves fall apart. A few may fall off, which is okay. Brush the outside of each Romaine heart with 1 teaspoon olive oil and place on the grill. Cook, turning occasionally, until lightly charred, about 5 minutes. Remove from heat and let cool.

While lettuce cools, place turkey bacon on the grill and cook until crispy and nice grill marks are achieved, about 2 minutes. Once cooked, crumble the strips.

Place each Romaine heart on a plate and divide crumbled turkey bacon strips and tomatoes on top. Drizzle each heart with 1 1/2 tablespoons vinaigrette, and then place a peeled egg on the center. Garnish with a little bit more fresh dill and devour.

Notes:
1. You will actually only use half of the vinaigrette, as it’s just too hard to make the proper-sized batch. The amount of liquid is just too small for the food processor to get it to the right consistency. However, it’s great on lots of things!
2. You want to soft boil your eggs. The temperature could vary based on the oven and the size of your eggs. I have found mine cook perfectly at 4 minutes, but you may need to play around.