Grilled Bistro Salad

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop and Grill
  • Cuisine: American


  • 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


  1. Preheat grill to high.
  2. 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.
  3. 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.
  4. Fry the eggs sunny side up.
  5. 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.