Ingredients
For The Vinaigrette:
- ¼ cup fresh lemon juice from about 1 large lemon
- 1 teaspoon minced garlic
- 1 tablespoon fresh minced dill packed, plus extra for garnish
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
For The Salad:
- 4 large eggs
- 4 romaine hearts
- 4 teaspoons extra-virgin olive oil
- 8 strips turkey bacon
- 1⅓ cups cherry tomatoes 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.