I do love me a good bistro salad. Bistro salad is usually a conglomeration of greens, with soft-cooked eggs and little bits of bacon with some kind of light, usually mustardy dressing. It’s the perfect lunch or light supper. So I got to thinking…what if the bacon was in strips instead of little pieces? What if the bacon was cooked on the grill? What if the LETTUCE was popped on the grill for a few minutes? The answer: Yes, yes, a thousand times yes!
Because despite the fact that the weather people are direly forecasting yet more snow, the first day of spring is upon us, and the first day of spring means that Grilling Season Is Officially Open. And believe it or not, one of my favorite things to make on the grill is, yep, salad. I first learned about the deliciousness of grilled salad when I grilled some Caesar salad. You cut the head of lettuce into quarters, paint the leaves with the dressing and pop it on the grill just until you get a little char here and there. It comes off warm and with that delectable slightly smoky grilled taste. So I was totally confident that this would work.
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.Print
- 1 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
- 3/4 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.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!