Grilled Bistro Salad
Try this Grilled Bistro Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 4 eggs
- 3 tablespoons red wine vinegar
- 3/4 cup olive oil
- 8 slices thick cut bacon
- 3 tablespoons whole grain mustard
- i head romaine lettuce cut into quarters with the core intact
- pinch of salt and fresh ground pepper
- Carbohydrate 6.5500766852063 g
- Cholesterol 4.9 mg
- Fat 11.6541250129012 g
- Fiber 0.371249994635582 g
- Protein 4.546375 g
- Saturated Fat 2.0972600017814 g
- Serving Size 1 1 serving (153g)
- Sodium 256.959632716421 mg
- Sugar 6.17882669057072 g
- Trans Fat 0.349672500349364 g
- Calories 148 calories
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.
