Grilled Romaine Hearts with Bacon & Celery Salt Ranch

• Gluten free

• Meat

  • 4 pieces Bacon
  • 3 Hearts of romaine

• Produce

  • 2 tbsp Chives, Fresh
  • 1 tbsp Dill, Fresh
  • 3 tbsp Parsley, fresh
  • 3/4 tsp Powdered garlic

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Lemon juice
  • 1 cup Primal kitchen mayo

• Baking & Spices

  • 3/4 tsp Celery salt
  • 1/4 tsp Sea salt, fine
  • 1 pinch Sea salt and black pepper, fine

• Dairy

  • 2 tbsp Ghee

Found on paleomg.com

Ingredients

• 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
• ½ teaspoon celery salt
• pinch of fine sea salt and black pepper
• 4 pieces of bacon, chopped
• 2 tablespoons melted ghee
• 3 hearts of romaine, cut in half lengthwise
• ¼ teaspoon fine sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon celery salt

Directions

• 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!