Grilled Romaine and Ranch Cobb Salad

Grilling romaine makes it smoky-sweet — perfect with yolky eggs. Like yours hard-cooked? Boil two minutes more.

Ingredients

• 4 eggs
• 8 oz. baby carrots, trimmed and halved lengthwise
• 2 hearts of romaine lettuce, each quartered lengthwise through core
• 2 Tbs. olive oil
• 2 cups sliced cooked chicken
• 4 slices cooked bacon, chopped
• ¼ cup fresh parsley leaves
• ¼ cup ranch dressing

Instructions

1. Bring pot of water to a boil. Add eggs; reduce heat to medium-high. Cook 6½ min., adding carrots during last 1 min.; drain. Transfer to bowl of ice water.
2. Heat grill to high. Toss lettuce with oil, ¼  tsp. salt and ¼ tsp. pepper. Grill, cut sides down, until charred in spots, 1–2 min. Cool. Trim away core ends of lettuce; cut crosswise into thirds; transfer to platter.
3. Peel eggs; halve or cut into thirds. Pat carrots dry. Top lettuce with chicken, bacon, eggs, carrots and parsley. Drizzle with dressing.