Ingredients

The following ingredients have 4 Servings
  • 1/4 Cup Fresh lemon juice (about 1 large lemon)
  • 1 tsp Fresh garlic (minced)
  • 1 Tbsp Packed fresh dill (minced + extra for garnish)
  • 1 Tbsp Dijon mustard
  • 2 tsp Honey
  • 1/2 Cup Extra virgin olive oil
  • Salt + Pepper to taste
  • 4 Large eggs
  • 4 Romaine hearts
  • 4 tsp Extra virgin olive oil
  • 8 Strips Butterball Everyday Original Turkey Bacon
  • 1 1/3 Cups Cherry Tomatoes (quartered)

Instruction

  • In a small food processor, mine is 3 cups, combine the fresh lemon juice, garlic, dill, Dijon mustard and honey 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. Once cooked, drain them and cover with cold water until the salad is ready. *
  • 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 tsp 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 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 the crumbled turkey bacon strips and tomatoes on top. Drizzle each heart with 1 1/2 Tbsp of the vinaigrette, and then place a peeled egg on the center.
  • Garnish with a little bit more fresh dill and DEVOUR.