Salad de Maison (Print Version)
Crisp romaine with bacon, Swiss and parmesan cheese, tomatoes, and almonds in a fresh lemon vinaigrette dressing.
# Ingredients:
→ Salad Base
01 -
3 large romaine hearts, chopped into bite size pieces (about 18 oz once chopped)
02 -
1 pint grape tomatoes, halved
03 -
1 cup slivered almonds
04 -
10 slices bacon (10 oz)
→ Cheese & Toppings
05 -
1 cup (4 oz) shredded Swiss cheese
06 -
1/2 cup (1.4 oz) finely shredded parmesan cheese
07 -
1 1/2 cups croutons
→ Lemon Dressing
08 -
3/4 cup light olive oil
09 -
1/3 cup fresh lemon juice
10 -
2 garlic cloves, minced
11 -
1 tsp dijon mustard
12 -
1 1/2 tsp honey
13 -
3/4 tsp salt, or to taste
14 -
1/2 tsp freshly ground black pepper, to taste
# Steps to Follow:
01 -
Combine olive oil, lemon juice, minced garlic, dijon mustard, and honey in a jar. Season with salt and pepper. Seal with lid and shake vigorously until blended. Stir if honey adheres to bottom. Refrigerate while preparing other components.
02 -
Preheat oven to 175°C (350°F). Spread slivered almonds in an even layer on a small baking sheet. Toast until lightly golden brown, approximately 6-10 minutes, turning once halfway through. Remove and set aside to cool.
03 -
Increase oven temperature to 200°C (400°F). Line a 46×33 cm (18×13 inch) rimmed baking sheet with aluminum foil. Arrange bacon strips in a single layer. Bake until browned and nearly crisp, about 13-18 minutes depending on thickness. Transfer to paper towel-lined plate to cool, then chop into small pieces.
04 -
Rinse romaine lettuce under cold water and dry thoroughly using a salad spinner in batches. Transfer to a large serving bowl.
05 -
Add toasted almonds, chopped bacon, halved tomatoes, Swiss cheese, and parmesan cheese to the bowl with romaine. Shake dressing again and pour over salad. Toss to coat ingredients evenly, then add croutons and toss once more. Serve immediately.
# Additional Notes:
01 -
Use the center crisp portion of romaine lettuce. Pre-chopped romaine hearts (two 9 oz bags) or 1 1/2 heads of romaine lettuce can be substituted.
02 -
Regular olive oil can be substituted for light olive oil, though it has a more pronounced flavor. Vegetable oil works for an even milder taste.