Warm Romaine Salad with Bacon
We got some bacon frying; usually you have enough of the bacon fat left over for the dressing that you don’t have to add any more oil so in that way we finish frying this off. The red onion and I’m going to pretty much use as a garnish on the top and a hard boiled eggs in there and there one spoon of salad that I don’t know this doesn’t seem right in there and never has seen grapes and always seen like a destruction to the salad to me and these are red onion for. I do like the fresh within your lab so keep that part and we go high on this.
What you want to do is crisp our bacon off and I’ll take it off and then we’re going to add our balsamic vinegar and honey and Dijon and make a dressing in here and then toss it in the salad. We want nice real thin sliced onions and you could use a Madeline if you—crisp that up in a second. The hearts will remain always come in pretty inch and that’s a nice thing and I top in the back in and we’re about the same and get it in the center.
Some zest are real and all above what part of the romaine we will use and usually in a classic Caesar salad and let’s just we just peel and peel and peel and so they just get some of the heart and take off the lousy leaves and for this salads its pretty roast in it. Anyway doesn’t only matter for years and some of the hearty greensand our life color as well. Now, the very heart can be just a little bit better so that’s the only part you don’t want to use right there.
So we set off. Now you could also do is to give the ways and some of the restaurants will do the whole lives and now leave it all like that. I like to chop my lettuce and I just think it’s easier to eat. How do you like that to have a nice involve with my salad but the presentation is up to you and its going to still taste pretty much the same and it might be a little hard to sauté the largely use. Put this in the pan but the dressing into the bowl. And we’re really cutting this up because you consider some brown on the top if it was a little fresh on the top and keep it even use the tips. So when we hit off we don’t want the dressing so hot that it cooks a lettuce and we add it to the salads so we just wanted to lightly wilt. You’re going to leave a little bit of bacon in there so I couldn’t matter. You have the dish on because it’s probably going to react to at least to the—
And if you’ve got more dressing in your salad just store it in the fridge to last a long time. You got fat vinegar and sugar, salt, all the preservative that Mother Nature makes and of course pepper. And get pepper kernels. You back up pepper machine. This one is very and how much pepper you have and that is much better and I like a lot of pepper in this dressing its really enhances it. You have to rest this and we put some honey in and sweetened it up and for our vinegar we’ll use balsamic. And the best way to see if you’re dressing is it’s not really going to emulsify because it’s hot and it’s not going to come together. Its really well and you toss it and serve it but if you want to see if your dressing is right the best thing to do is put a piece of it in there. So when you grab it out of here make sure you get an oil and the vinegar at the same time because I consider and there going to be separated and there’s really no way around that.
Bacons, or your crouton in this dish and your extra crunch and you really don’t need to put salt in there and of course because it’s got bake in that. Garnish with our bacon. You know it’s really good if you’re going to chop out the bacon. If you’re going to the supermarket, they often have just the bacon and as they call it, that’s a lot less expensive, and since you cannot chop it anyway it doesn’t only matter.
More pepper, red onions and if you want to do you slice the eggs and you can get a personal preference on that and there you go.
Transcription by:
Scribe4you Transcription Services