CAESAR WEDGE SALAD WITH BACON & PARMESAN #SALAD #BACON
Before kale was cool, before it was made into gooey chips or added to smoothies, it developed in my mom's nursery when I was a kid. This wavy leafed winter green lived under the snow throughout the entire winter, and beside the horse feed seeds we grew in a container, was the main new serving of mixed greens we ate from November to April.
I was consistently the one booted out of entryways with a bowl and a couple of scissors to recover the kale. Investigating our snow-secured garden, with its delicate hills dissipated to a great extent, nobody could ever figure that there was life underneath. I would kick away the snow with my boots and burrow with my woolen gloves until the brilliant green stalks came into view.
My mom consistently had a container of poppyseed vinaigrette prepared to dress our kale, and that blend remains a most loved of mine. It was our day by day serving of mixed greens and truly necessary nutrient C support during the long Yukon winters.
In the wake of having the advantage of lovely Mexican produce readily available for about fourteen days this past February, it was difficult to get amped up for the determination of serving of mixed greens upon my arrival home. Obviously that was only weak of me, as I probably am aware winter servings of mixed greens can be lively and delectable – they simply require somewhat more exertion than their apathetic summer partners.
INGREDIENTS
3 hearts Romaine lettuce
6 strips cooked bacon baked, to keep it flat
1/4 cup freshly grated Parmesan cheese
3 Tablespoons Caesar dressing
fresh black pepper
lemon wedges to garnish
INSTRUCTIONS
- Slice Romaine hearts in half lengthwise and rinse under cold water. Drain upside down for a few minutes, then wrap in a large kitchen towel and press lightly to remove as much water as possible.
- Arrange Romaine hearts on a platter and top with a tablespoon of dressing. Add bacon strips to the top of each six wedges and sprinkle with Parmesan.
- Just before serving, drizzle with remaining Caesar dressing and a sprinkling of fresh black pepper. Top with more cheese, if desired.
- Serve immediately, with lemon wedges.
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