2 heads of romaine lettuce, cut into quarters, leaving the stem end attached
1½ cups cherry tomato, cut in half
olive oil, for drizzling
red wine vinegar, for drizzling
¼ teaspoon dried thyme
¼ teaspoon dried oregano
½ teaspoon chili flake
½ teaspoon garlic powder
½ pound bacon, cooked with your favorite method until crispy
Mix the spices, herbs, vinegar and oil with some salt. Then mix in the tomatoes, then place the tomatoes and the lettuce on a wire rack on the grill.
Grill just until lightly charred but not wilted.
Place the lettuce and tomatoes down on a platter. Top with crispy bacon. Serve with avocado vinaigrette.
juice of 2 limes
1 tablespoon honey
1-2 jalapenos, depending on how spicy you want the dish to be
¼ cup olive oil
pinch of salt
Place the avocadoes, limes, honey and jalapenos in a deep container. Begin drizzling in the olive oil and using an immersion blender, puree the mixture together until creamy. Season with salt.
Copyright 2019 by WPLG Local10.com - All rights reserved.