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  • Writer's pictureGil's Gourmet

Grilled Romaine Wedges with Bacon Jalapeño Dijonnaise

serves 4


Bacon Jalapeño Dijonnaise:

4 slices bacon, cooked and chopped

1/4 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon fresh chives, chopped

3 heads of romaine lettuce, split lengthwise

pinch of cracked black pepper

1 cup cherry tomatoes, halved

1/2 cup red onion, peeled and diced

2 slices bacon, cooked and chopped

1 tablespoon fresh chives, chopped


Preheat a gas grill to medium high heat or prep a charcoals for a charcoal grill.

Place bacon, mustard, mayonnaise, lemon juice, and chives in a medium bowl, whisk to combine the dressing. Keep the dressing refrigerated until ready to assemble the salad.

Drizzle split romaine lettuce heads with olive oil and season with salt and pepper. Once the grill has preheated, place the lettuce, cut side down, on the grill. Grill for 1-2 minutes or until grill marks form. Remove from the grill and place in the refrigerator to chill slightly before serving (about 5 minutes).

Place grilled romaine on a platter or divide between plates. Drizzle the salad with dressing and top with tomatoes, onion, bacon, and chives.

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