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

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

1. Heat your grill to medium-high. If you aren’t using a grill, heat a cast iron pan on the stove.
2. 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.
3. Cut the turkey bacon into small pieces and cook until crispy. Add to a paper towel once cooked and let cool.
4. 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.
5. Place cut side down on the hot grill (or cast iron pan) and cook for 4-5 minutes, turning occasionally until its slightly charred.
6. Cube your bread slices and add to a pan with a tsp of olive oil, stirring occasionally until croutons form.

7. Place the grilled romaine cut-side up on a serving plate. Drizzle with the dressing, bacon bits, croutons, and freshly shaved manchego.