Chopped Romaine Salad with Warm Bacon Vinaigrette

• 1 large head romaine lettuce, chopped
• 8 slices bacon, diced
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• 1/4 cup olive oil
• 1/4 cup crumbled bacon (for garnish)
• Optional: cherry tomatoes, shredded carrots, croutons

Steps

1. 1 Chop the romaine lettuce and place in a large serving bowl.
2. 2 In a small saucepan, cook diced bacon over medium heat until crispy.
3. 3 Remove bacon with a slotted spoon to a paper towel-lined plate.
4. 4 Add vinegar, mustard, and honey to the bacon fat, whisking to combine.
5. 5 Slowly whisk in olive oil until emulsified.
6. 6 Season with salt and pepper.
7. 7 Toss the warm vinaigrette over the chopped romaine.
8. 8 Garnish with crumbled bacon and any optional toppings.
9. 9 Serve immediately.

Equipment

• Large serving bowl
• Small saucepan
• Whisk

Variations

• Add hard-boiled eggs for extra protein.
• Substitute apple cider vinegar for red wine vinegar for a tangier flavor.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute maple syrup for honey if preferred.

Pairings

• Grilled steak
• Roasted vegetables
• Warm bread rolls

Nutrition

Tips

• For a heartier salad, add cherry tomatoes or shredded carrots.
• The vinaigrette is best when warm, but can be made ahead and reheated gently.

Storage

Store leftover salad in an airtight container in the fridge for up to 2 days. Vinaigrette can be stored separately for up to a week.

Freezing: This salad does not freeze well due to the texture of the lettuce.

Serving Suggestions

• Pairs well with grilled chicken or a hearty beef stew.
• Serve with crusty bread for a satisfying meal.

FAQ