Grilled romaine lettuce heart, blue cheese, tomato and croutons

Preparation time: 30 min

Preheat your BBQ at 375 °F

• Prep

  Cook the eggs in boiling water with vinegar for 12 minutes. Cool down under cold water. Peel the eggs and slice lengthwise.

  Slice the lettuce in halves.

  Crumble the blue cheese.

  Remove the seeds of the tomatoes and keeping only the pulp and the skin, dice them.

   

• Lettuce

  Baste the lettuce, the eggs and the bread slices with vegetable oil.

  Grill them on the BBQ.

  Cut the eggs again in two parts and make croutons with the bread.

  Put the grilled lettuce aside on a plate.

• Dressing

  Mix all the ingredients in a bowl or with a blender. Season with salt and pepper.

• Plating

  Dress the lettuce on a plate, inside up. Cover with pieces of eggs, tomatoes, croutons and blue cheese. Add the dressing and serve.