Grilled Romaine Salad with a Bacon, Croutons and a Lemon, Garlic Dressing

Since putting in the new grill in my backyard, I’ve been waiting for the RIGHT recipe to share with you guys and this is it: My Grilled Romaine Salad with a Bacon, Croutons and a Lemon, Garlic Dressing. Don’t have a grill? Don’t stress, you can easily prepare this dish in a cast iron pan over the stove. Fresh heads of romaine lettuce are split down the middle, grilled until charred, and topped with crispy bacon, crunchy croutons, a generous sprinkle of parmesan and a deliciously creamy dressing. Sure to be a summertime favorite! 

Grilled Romaine Salad with a Bacon, Croutons and a Lemon, Garlic Dressing

Since putting in the new grill in my backyard, I’ve been waiting for the RIGHT recipe to share with you guys and this is it: My Grilled Romaine Salad with a Bacon, Croutons and a Lemon, Garlic Dressing. Don’t have a grill? Don’t stress, you can easily prepare this dish in a cast iron pan over the stove. Fresh heads of romaine lettuce are split down the middle, grilled until charred, and topped with crispy bacon, crunchy croutons, a generous sprinkle of parmesan and a deliciously creamy dressing. Sure to be a summertime favorite! 

Ingredients
  

  • 1/4 cup healthy mayonnaise
  • 1 lemon zested and juiced
  • 2 garlic cloves minced
  • 2 tbsp extra virgin olive oil plus more for brushing
  • Salt and pepper to taste
  • 4 slices turkey bacon
  • 1 romaine heart halved with outer leaves removed
  • 2 pieces gluten free bread cubed
  • Shaved manchego for garnish

Instructions
 

  • Heat your grill to medium-high. If you aren’t using a grill, heat a cast iron pan on the stove.
  • Combine the mayonnaise, lemon zest and juice, garlic, and 2 tbsp of olive oil. Whisk well until a dressing forms. Taste and add salt and pepper.
  • Cut the turkey bacon into small pieces and cook until crispy. Add to a paper towel once cooked and let cool.
  • Remove some of the outer leaves of the romaine heart and cut in half lengthwise, leaving the ends intact so it holds together. Brush the cut sides with olive oil.
  • Place cut side down on the hot grill (or cast iron pan) and cook for 4-5 minutes, turning occasionally until its slightly charred.
  • Cube your bread slices and add to a pan with a tsp of olive oil, stirring occasionally until croutons form.
  • Place the grilled romaine cut-side up on a serving plate. Drizzle with the dressing, bacon bits, croutons, and freshly shaved manchego.
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Grilled Romaine Salad with a Bacon, Croutons and a Lemon, Garlic Dressing