Grilled Romaine Hearts with Bacon & Celery Salt Ranch
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
- In a blender, add all ingredients for the celery salt ranch until smooth. Place in a closed container in the fridge to chill.
- 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.
- 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.
- Top each grilled romaine heart with ranch and bacon. Serve immediately!