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1
In a small food processor (mine is 3 cups) combine fresh lemon juice, garlic, dill, Dijon mustard and honey until well combined.
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2
With the food processor running, stream in olive oil until vinaigrette thickens and lightens in color.
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3
Season to taste with salt and pepper and set aside.
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4
Preheat grill to medium high heat.
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5
While grill heats, place eggs in a large pot and almost cover with water.
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Bring them to a boil.
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Once boiling, cook them for 4 minutes.
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8
Once cooked, drain and cover with cold water until the salad is ready (see note below).
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9
Chop the very tip of the end of lettuce stems off, making sure to not cut too much so all the leaves fall apart.
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10
A few may fall off, which is okay.
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11
Brush the outside of each Romaine heart with 1 teaspoon olive oil and place on the grill.
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Cook, turning occasionally, until lightly charred, about 5 minutes.
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13
Remove from heat and let cool.
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14
While lettuce cools, place turkey bacon on the grill and cook until crispy and nice grill marks are achieved, about 2 minutes.
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15
Once cooked, crumble the strips.
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16
Place each Romaine heart on a plate and divide crumbled turkey bacon strips and tomatoes on top.
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Drizzle each heart with 1 1/2 tablespoons vinaigrette, and then place a peeled egg on the center.
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18
Garnish with a little bit more fresh dill and devour.
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Notes: 1.
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20
You will actually only use half of the vinaigrette, as its just too hard to make the proper-sized batch.
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21
The amount of liquid is just too small for the food processor to get it to the right consistency.
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22
However, its great on lots of things!
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2.
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You want to soft boil your eggs.
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25
The temperature could vary based on the oven and the size of your eggs.
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I have found mine cook perfectly at 4 minutes, but you may need to play around.
