This salad lives in that sweet spot between kitchen laziness and sincere artistic expression. Consider summer salads your opportunity to play around on a plate with vegetables et al.. It’s food art, and really… the more croutons the better.
This salad is a play on a layered cob. Romaine lettuce leaves are washed well and left whole- saving on chopping and making this layered salad actually part taco. Ya feel me?
• Grab yourself a platter.
You’ll need: romaine leaves, crisp cooked bacon chopped well, roasted cherry tomatoes, a hard-boiled egg or two that’s been sliced, an avocado sliced up, ranch dressing, lots of well-crumbled croutons, sea salt and black pepper.
• Trim the romaine leaves from their bases. Rinse in cool water and pat dry with a paper towel. This is basically the most annoying part and you’re getting it over with. Pat on the ol’ back for you!
• Set the romaine leaves on the platter in just about a single layer. Cozy them up close but be sure that all of the leaves will get a good sprinkling of toppings.
• Speaking of toppings, let’s start with crisp and crumbled bacon. Sprinkle, go for it.
• Next up, roasted cherry tomatoes. I sliced cherry tomatoes in half, drizzled them with olive oil, salt and pepper and let them rest in a 375 degrees F oven until they were bubbling, browned, and soft – about 20 minutes. Boom. Perfect.
• Slice a hard-boiled egg and sprinkle the whites and yolks across the leaves.
• Avocado slices are a very good idea. If you’re taking this salad out on the town (you know, to a party or some such) I like to drizzle the avocado with lemon or lime so they don’t brown.
• Last, add ranch dressing and croutons. The dressing could be homemade or store-bought. There’s no judgement here. Same goes for crouton, pick up a bag at the store or make your own. If store-bought (that’s what’s pictured above) be sure to crush them extra well before adding them to the top of a salad giving them a little variation in crumb and texture. Add salt and pepper- go.
There we are! It’s simple. Add cubed chicken or canned tuna if you’d like. Blue cheese is also a bold and admirable choice. Make it your own, with creativity and very little stress.
See also: How To Make The Best BLT Sandwich.
I’m back to the kitchen experimenting with different bagel recipes. Different art. Much moire boiling water and oven work.