Charred Fall Romaine Salad
Smoky charred romaine is combined with a sweet and savory apple and bacon topping and tangy maple vinaigrette.
Equipment
- 1 sauté pan
- 1 grill pan or grill
Ingredients
Charred Romaine Salad
- 1 head of romaine lettuce,
- 2 tbsp olive oil
- pinch of salt
- 1 apple, diced
- 1/4 cup brown sugar
- 3-4 strips of bacon, sliced
- handful of pecans
- 2 tbsp apple cider vinegar
- 2 tbsp feta cheese, crumbled
- 1 tbsp pepitas
Maple Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
Charred Romaine Salad
- Heat a sauté pan over medium heat. Add the bacon and cook until the fat is rendered, and it is crispy.
- Remove the bacon from the pan and allow it to drain on a paper towel lined plate, reserving the bacon fat in the pan.
- Add the apple and brown sugar into the pan and allow it to cook until the apples are caramelized and tender, about 5 minutes.
- Add the bacon back into the pan along with the pecans. Pour in the vinegar to deglaze the pan. Remove from the heat.
- Heat a grill pan or grill. Drizzle the romaine with olive oil and a sprinkle of salt.
- Grill the romaine halves until they are lightly charred. You can also put them under the broiler for a minute or two.
- Add the charred romaine to a platter.
- Divide the apple and bacon mixture between the two romaine halves.
- Top with the pepitas and feta. Serve the maple vinaigrette on the side.
Maple Vinaigrette
- Add all of the ingredients for the vinaigrette to a jar. Shake until fully combined.
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