Crisp Romaine & Tomato Salad with Almond-Bacon Crumble
Ingredients
- 1/2 cup slivered almonds
- 4 strips bacon
- 3 romaine hearts
- 2 Roma tomatoes
- 1 English cucumber
- 2 ounces Manchego cheese
- 2 ounces Parmesan cheese
- 1/4 cup light extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Almond-Bacon Crumble:
- In a skillet over medium heat, cook the bacon strips until crispy, about PT10M (10 minutes). Remove the bacon and drain on paper towels. Crumble the bacon once cooled.
- In the same skillet, add the slivered almonds. Toast them over medium heat in the bacon drippings, stirring frequently, for about PT3M (3 minutes) until golden brown. Remove from heat and let cool.
2. Prepare the Vegetables:
- While the bacon is cooking, thoroughly rinse the romaine hearts, Roma tomatoes, and English cucumber under cold water. Pat the vegetables dry with a kitchen towel.
- Chop the romaine hearts into bite-sized pieces. Place them in a large salad bowl.
- Dice the Roma tomatoes and slice the cucumber into half moons. Add them to the salad bowl.
3. Add the Cheeses:
- Using a vegetable peeler, shave thin slices from both the Manchego and Parmesan cheeses. Scatter these over the salad.
4. Make the Lemon Dressing:
- In a small bowl or a mason jar, combine the light extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper.
- Whisk or shake well to emulsify the dressing.
5. Assemble the Salad:
- Pour the lemon dressing over the salad and toss gently to combine all the ingredients.
- Top the salad with the almond-bacon crumble before serving to maintain texture.
Total Time
PT25M
25 minutes
Type of Dish
Lunch
Keywords
Salad, Almond Bacon Crumble, Romaine, Gourmet Lunch, Fresh Vegetables, Manchego, Parmesan, Lemon Dressing, Crispy Bacon, Easy Recipe
Recipe Yield
Serves 4 adults
Calories
Total: 950 calories
#SaladRecipe #GourmetLunch #FreshFlavors #EasyCooking #HealthyEating
Table of Contents
