Double-Smoked Bacon Salad
Ingredients
Makes 2 to 4 servings
Vinaigrette
¼ cup (50 mL) white wine vinegar
½ cup (125 mL) extra virgin olive oil
4 sprigs parsley, chopped
2 cloves garlic, minced
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) fresh ground black pepper
Salad
¼ lb (125 g) double smoked bacon
1 romaine heart
1 lb (500 g) cherry tomatoes
½ medium red onion, julienned
2 oz (57 g) fresh parmesan cheese, shaved
Directions
Combine vinaigrette ingredients in a jar with a tight-fitting lid and shake well, or whisk in a bowl until emulsified. Refrigerate for 1 hour.
Chop bacon into bite-sized pieces and cook. Slice romaine heart lengthwise into four pieces and place on a large platter.
Toss the tomatoes, bacon and onion in a bowl with the vinaigrette. Pour mixture on top of romaine sections and garnish with parmesan shavings. Serve.
(Note: the vinaigrette will keep for 10-14 days in the refrigerator.)