Directions

1. Trim greens, and toss all together in a bowl with the olive oil and salt.
2. BBQ on a nice hot BBQ for 2 to 3 minutes each side until perfectly charred.
3. Serve on a platter with the bacon mayo and fresh herbs to garnish.

To make the smoky bacon mayo:

1. Using a stick blender, blitz the egg yolks with mustard, garlic, vinegar and lemon juice till smooth and fluffy.
2. Slowly drizzle in half of the oil, start very slowly to make sure the oil gets incorporated properly.
3. After one cup of the oil has been emulsified, pour in the bacon fat (not hot, room temp is good) that comes off the crispy cooked bacon.
4. Add the rest of the oil in a slow steady stream. More oil will make a thicker mayo, and less will make it thinner. Add oil to the consistency of your liking, then season with Man Grind to taste. Thin your mayo out with hot water if it gets too thick.
5. Chop up the crispy bacon super fine and blend this into your mayo. Save a few bits for the garnish of the veg.