Romaine Wedge
Romaine Wedge with Gorgonzola Vinaigrette
Persons
8
Ingredients
- • 2 Romaine hearts (1/4 heart per person)
- • ½ pound bacon, cut into 1-inch pieces
- • 1 small package (1 pint) grape tomatoes, cut into halves
- • 24 pitted Kalamata olives
- • 3 green onions, roughly chopped into ¼-inch pieces
- • 2 cloves garlic, cut into paper-thin slices
- • 3 tablespoons olive oil
- • Kosher salt and freshly ground pepper
- • 16 rings red onion, thinly sliced and separated
Instructions
- Trim Romaine hearts to 8 inches in length. Cut into quarters lengthwise. Cover with a damp paper towel and set aside.
- Brown the bacon and set aside. (Don't pick.)
- In a mixing bowl, combine the tomatoes, olives, green onion, garlic and olive oil.
- Add salt and pepper to taste.
- Mix and set aside.
- Set aside red onion for topping.