BLT grilled Romaine Wedge salad with lemon vinaigrette

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BLT grilled Romaine Wedge salad with lemon vinaigrette

Springe to the recipe

This hearty, grilled Romaine salad with BLT ingredients offers a restaurant-worthy experience directly in your own kitchen.

A few years ago I played with my husband as a wedding photographer. We photographed weddings about the front range of the Rocky Mountains, in and around Denver and deep in the mountains in ski areas and national parks. Wedding photography is fun and I appreciated the opportunity to see all the amazing scenes of Colorado Mountain Weddings, but it is admittedly a stressful appearance, so that it was not awarded for me as a long -term career. But there Is Part of the job I miss: the food.

The lunch break of a wedding photographer is usually phenomenal. I ate so many delicious meals in the five years in which I was a photographer, and our customers were usually very generous with the desserts (which I always accepted graciously). But there is a meal that was among all the wonderful culinary experiences that I made at weddings, and that was the grilled Romaine Caesar salad. It was just a starter, but it changed me how I looked at salads forever. I came deeply inspired by this wedding and started grilling my own hearts of the Romaine.

This BLT -grilled Romaine salad is a dream on a plate. If you have never had a grilled Romaine salad, get ready for a group of textures and grill flavors! We use the turkey bacon in this recipe, which gives you a similar salty, smoky taste as normal bacon with less fat, and the homemade vinaigrette is spicy and geared with a sweetness from the honey. Oh, guys, it’s perfect. You want to eat it every day and your brain will explode with ideas for grilling tender greens. Just don’t go overboard with this idea – not every salad green keeps grilling like Romaine.

Is this BLT -grilled Römer wedge salad with lemon vinaigrette healthy?

This salad is pretty healthy! The turkey bacon adds protein without the high fat content of the regular pork bacon. Romaine salad delivers many vitamins and minerals such as folic acid, vitamins C and K and potassium and is low in calories and fat. Cooked eggs offer a beautiful dose of protein and essential nutrients such as choline. This recipe has a good piece of fat, but most of the fat content is the healthy unsaturated guy thanks to the olive oil.

Overall, this grilled Romaine salad is a healthy choice for people with low-carbohydrates diets and also milk-free and gluten-free. If you follow a keto diet, you can still lower this salad in carbohydrates by replacing the honey with a keto sowing like erythritus or stevia.

Additions to your grilled BLT salad

If you are a big salad fan, you know that there are infinite opportunities to make a salad. This is also the case with a grilled salad. The BLT topic gives us some guidelines with this recipe, but the recipe also requires some freedom (for example, I don’t often see eggs on BLTS, but they are delicious on this salad). In the spirit of the freedoms you will find some of my favorite supplements for this practically perfect salad recipe.

  • Use pork bacon: If you have no sodium or pork restrictions and lie around regular bacon, use it instead of Turkish bacon. It is not only salty, but it adds a lot to this salad (undoubtedly because of the excessive fat) worship.
  • Add cheese: The right cheese on a salad is very important in my head. This salad screams for me for blue cheese. I know that blue cheese is a polarizing ingredient, so you might prefer feta, queso fresco or fresh goat cheese on your version.
  • Add onions: Raw onions on a salad are practically an gospel for me. Dice red onions, chopped green onions or even some normal chopped yellow onions will make the trick here.

FAQs & tips

How do I save leftovers?

Grilled Romaine salads are definitely best eaten fresh, but if you store with remaining portions in an airtight container in the refrigerator up to 2 or 3 days. The faster you eat it, the better it will be! And like most salad base, you don’t freeze any remnants. You would have a moist court.

A note about the cooked eggs

The eggs in this recipe are cooked softly so that they are a bit annoying inside. This is done in this way because a little sticky egg yolk in this recipe is incredibly mixed with the vinaigrette and grilled green. If you like your eggs firmly, you can cook them a few minutes longer.

I have a lot of left -wing dressing.

The Vinaigrette recipe was written as a double batch because it is difficult to make a smaller amount of it so that they only use about half of the association. Feel free to drizzle more on your salad if you like a lot of dressing, but the dressing is also great in other dishes. I love to drizzle it on cucumber slices, and for example I dive baby carrots in it.

Operate suggestions

In order to make this salad a little more extensive, I would put this salad next to (not as a starter, but as an accompaniment!) A light meal like a bowl with coriander-lime-brown rice with lush grilled chicken breast. You can also serve it with something easier, like these fast potatoes with all the coverings you like.

If you eat light for dinner with this salad, you can do a little dessert as well to follow it. I love this healthy frozen strawberry dessert personally, but if you are a fan of chocolate, you can set up a lot of this beautiful chocolate pudding.

Recipe

Recipe for printing

Preparation time 10 Minute

Cooking time 15 Minute

Total time 25 Minute

Ingredients

For the vinaigrette:

  • ¼ cup Fresh lemon juice of about 1 large lemon
  • 1 teaspoon chopped garlic
  • 1 tablespoon Freshly chopped dill packed and in addition to garnish
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Honey
  • ½ cup Olive oil outdoor virgin
  • Salt and pepper taste good

For the salad:

  • 4 Big eggs
  • 4 Romaine Hearts
  • 4 teaspoon Olive oil outdoor virgin
  • 8 Strip Turkey bacon
  • 1⅓ Cup Cherry tomatoes quartered

Instructions

  • Combine the fresh lemon juice, garlic, dill, dijon mustard and honey in a small kitchen machine. Process to well combined. Stream of the kitchen machine in olive oil until the vinaigrette thickens the color and brightened in the color. Taste with salt and pepper and taste aside.

  • Heat your grill high heat on medium.

  • While the grill is heated, put the eggs in a large saucepan and almost cover with water. Bring them to cook. As soon as you bring cooking, quote for 4 minutes. Then drain the water and cover the eggs with cold water. Set aside.

  • Chop off the tip of the Romaine stems and make sure that the stem leaves enough stem to hold the leaves together. A few leaves can fall off what is okay. Brush the outside of each Romaine heart with 1 teaspoon of olive oil and place on the grill. Cooking occasionally until it is slightly charred about 5 minutes. Remove from the stove and let it cool.

  • While the salad cools down, put the turkey bacon on the grill. Cook up to crispy and there are clear barbecue brands, about 2 minutes. As soon as you have cooked, crumble the stripes.

  • Place each Romaine heart on a plate and divide the crumbled turkey bacon and tomatoes on them. Peel the cooked eggs. Drizzle each heart with 1½ tablespoons of the vinaigrette and then put a peeled egg on the middle.

  • Garnish and serve with a little fresh dill.

Nutrition

Calories: 391Kcal | Carbohydrates: 11G | Protein: 8G | Fat: 36G | Saturated fat: 6G | Polyunes unsaturated fat: 4G | Monoons unsaturated fat: 25G | Transfett: 0.02G | Cholesterol: 166mg | Sodium: 165mg | Potassium: 485mg | Fiber: 3G | Sugar: 6G | Vitamin A: 10334IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 3mg

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Olivia Carter
Olivia Carter is a renowned food critic and culinary expert, reviewing restaurants and food trends for top publications like Bon Appétit and The New York Times.

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