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 mixture of romaine lettuce, avocado, bacon and it’s topped with a heat balsamic dressing. I do know a heat dressing can sound a little bit completely different, however belief me…it’s so, so good!
The salad could be improbable paired with white dinner rolls, or fermented sourdough.
There are various types of balsamic, however for this recipe, a primary natural balsamic vinegar is an efficient alternative.
For some further taste, you’ll be able to add a fried or poached egg on prime of the salad. This mix could be good for brunch!
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Romaine, Avocado and Bacon Salad with Heat Balsamic Dressing
- Prep Time: 15
- Cook dinner Time: 3
- Complete Time: 15
- Class: salad
- Eating regimen: 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 easy. Add the salt and pepper.Â
To serve: Divide the romaine onto 4 plates. Prime with sliced avocados and bacon. Ladle the recent dressing over the greens. Serve instantly.Â
