Grilled Romaine Hearts with Bacon & Celery Salt Ranch

5 from 3 reviews



For the celery salt ranch

  • 1 cup Primal Kitchen Mayo
  • 1⁄2 cup full-fat coconut milk
  • 2 tablespoons lemon juice
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh chives
  • 1 tablespoon minced fresh dill
  • 1⁄2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • pinch of fine sea salt and black pepper

For the grilled romaine

  • 4 pieces of bacon, chopped
  • 2 tablespoons melted ghee
  • 3 hearts of romaine, cut in half lengthwise
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt


  1. In a blender, add all ingredients for the celery salt ranch until smooth. Place in a closed container in the fridge to chill.
  2. Place bacon in a medium saute pan over medium heat. Cook until crispy then set aside on a paper towel to soak up excess fat.
  3. Heat grill to high heat. Once hot, use a brush to brush the inside of each half of a romaine heart with melted ghee. Then sprinkle each half with salt, garlic powder, and celery salt. Place greased side down on the grill to cook for about 2-3 minutes. While cooking, grease once more on the top side then flip and cook for 1-2 more minutes.
  4. Top each grilled romaine heart with ranch and bacon. Serve immediately!

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