👥6 people
⏲️20m
🕐30m
🍽️starter
A hardy salad for the colder months.
Ingredients
- Parmesan Vinaigrette:
- 2 cloves garlic
- 1/2 cup grated parmesan cheese
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 3/4 cup olive oil
- 1 lemon, juiced
- Kosher salt
- Freshly cracked black pepper
- Romaine Salad:
- 6 ounces house cured bacon
- Olive oil
- 1 head romaine lettuce
- 2 oz arugula or mixed greens
- 2 radishes, shaved thin
- 1/4 ea red onion, shaved
- 1 cup white wine vinegar
- 1 cup white sugar
- 1 cup of brine, see recipe
Method
- For The Parmesan Vinaigrette: Combine the garlic and grated parmesan in a food processor. Pulse until a paste forms. Blend in the white wine vinegar and honey.
- With the processor running, very slowly, drizzle in the oil and blend until emulsified. Add in the lemon juice. Season with salt and freshly cracked black pepper to taste. Set aside.
- For The Romaine Salad: Preheat the Egg to 350°F direct heat with a cast iron skillet. Place the strips of bacon in the skillet and sear off until crispy. Place cooked bacon on paper towels and let cool. Once cooled, roughly chop.
- Pickled The Red Onions: Shaved red onion very fine and zest a lemon over the top, set aside. In a small sauce pot bring 1 cup of white wine vinegar, 1 cup of sugar, and 1 cup of brine to a boil. Pull solution off immediately, stir and pour over onion mixture while hot. Let cool completely before serving.
- Combine the romaine lettuce, arugula, radishes, bacon, in a large mixing bowl. Drizzle in just enough parmesan vinaigrette to fully coat the ingredients. Toss well to combine. Place the salad in a large serving bowl. Garnish with freshly cracked black pepper.
