Romaine, Avocado and Bacon Salad with Heat Balsamic Dressing is a superb addition to a winter meal. The mix of salty bacon, buttery avocado, crisp lettuce and heat balsamic is a superb number of flavors!
The salad is a mix of romaine lettuce, avocado, bacon and it’s topped with a heat balsamic dressing. I do know a heat dressing can sound slightly completely different, however belief me…it’s so, so good!
The salad can be incredible paired with white dinner rolls, or fermented sourdough.
There are a lot of forms of balsamic, however for this recipe, a primary natural balsamic vinegar is an effective selection.
For some further taste, you may add a fried or poached egg on high of the salad. This mixture can be good for brunch!
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Romaine, Avocado and Bacon Salad with Heat Balsamic Dressing
- Prep Time: 15
- Cook dinner Time: 3
- Whole Time: 15
- Class: salad
- Weight-reduction plan: Gluten Free
For the dressing:
1/4 cup olive oil
4 teaspoons garlic, chopped
4 teaspoons dijon mustard
1/2 cup balsamic vinegar
1 teaspoon Celtic sea salt
1/4 teaspoon freshly floor black pepper
For the salad:
2 avocados, sliced
4 slices of bacon, cooked, coarsely chopped
1 head romaine lettuce, washed and torn into bite-size items
Directions
Place the olive oil and garlic in a small saucepan and warmth over low till garlic is aromatic, about 1-2 minutes. Add the mustard and vinegar and whisk till clean. Add the salt and pepper.Â
To serve: Divide the romaine onto 4 plates. Prime with sliced avocados and bacon. Ladle the new dressing over the greens. Serve instantly.Â
