I quartered a head of romaine, leaving the core intact so the leaves held together, and painted the leaves with a mustard dressing. At the same time I grilled some thick cut bacon, while I sent the Southern husband inside to fry a couple of sunny side up eggs. (One day I will also learn how to fry eggs on the grill and my life will be complete.)
When everything was ready, I popped the lettuce on the plate, topped with bacon and the egg. Break the yolk to let it drop down into the lettuce leaves, and oh my my my.
Serves: 4 servings
- I head romaine lettuce, cut into quarters with the core intact
- 3 tablespoons red wine vinegar
- 3 tablespoons whole grain mustard
- Pinch of salt and fresh ground pepper
- ¾ cup olive oil
- 8 slices thick cut bacon
- 4 eggs
- Preheat grill to high.
- Place vinegar, mustard, salt, pepper and olive oil in a jar and shake vigorously. Using a pastry brush, paint the dressing in between and on the outside of the lettuce leaves.
- Place the lettuce quarters and the bacon strips on the grill. Cook until bacon is done to your liking and the lettuce is slightly charred, turning both regularly with tongs.
- Fry the eggs sunny side up.
- To assemble: place one lettuce quarter on each plate. Top with two slices of bacon and one egg. Break the egg yolk and serve at once.