Chef Christine reminds us that there is still great eating in the heat. She shares this yummy summer salad. Even better idea than whipping up this salad? Give Chef a call and she’ll come over and cook it for you. Heck, she’ll even shop and clean up. No doubt she’s got a great cocktail while you and your sweetie relax on the back patio.
1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cup chopped red onion
2 Roma tomatoes, seeded and chopped
4 slices white bread
1 tablespoon unsalted butter
For the bacon:
1/4 cup packed light brown sugar
1 teaspoon Hungarian paprika
Grated zest of 1 lemon
1 teaspoon black peppercorns, crushed in a bag with a mallet
6 strips center-cut bacon
6 sprigs fresh thyme
For the dressing:
1/2 cup mayonnaise
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon fresh lemon juice
Preheat the oven to 350 degrees F. Combine the lettuce, onion and
tomatoes in a large bowl; set aside.
Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a
skillet over medium heat. Add the bread cubes and toast, tossing, until
golden, about 6 minutes. Set aside to cool.
Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed
pepper in a small bowl. Add the bacon and press to coat on both sides.
Line a baking sheet with parchment paper; place the thyme sprigs on the
parchment paper, then lay a strip of bacon on top of each sprig. Bake
until the bacon is caramelized and crisp, about 20 minutes. Let cool
slightly on the baking sheet. Cut the bacon into bite-size bits using
scissors; add to the bowl with the lettuce. Discard the thyme.
Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon
juice in a medium bowl. Add the dressing to the salad and toss. Sprinkle
the croutons on top and enjoy!
It’s easy to contact Chef Christine. Shoot her an email at firstname.lastname@example.org or call her 480-390-6980.