Romaine Hearts with Braised Cherrywood Smoked Bacon and Chimichurri
Cool, crisp hearts of Romaine topped with warm, tender braised cherrywood smoked bacon and chimichurri.
Preparation Time: 15 minutes
Cooking Time: 02h 00 minutes
Total Time: 02h 15 minutes
Serves: 1 - 2 people
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Ingredients
- 10 Romaine Hearts, washed
- 1 Cup Braised Nueske’s Wild Cherrywood Smoked Bacon, ½” dice
- 1/2 Cup Olive Oil
- 1 Cup Chimichurri
- Chimichurri Ingredients:
- 3 Cloves Garlic
- 1/2 Cup Fresh Cilantro, washed
- 1/2 Cup Fresh Flat-Leaf Parsley, washed
- 1/8 Cup Fresh Oregano, washed
- 1/2 Tbsp Red Wine Vinegar
- 1/2 Tbsp Lime Juice
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 Cup Extra Virgin Olive Oil
- Salt & Pepper, to taste
Method
- Place Romaine hearts in a serving platter.
- Chimichurri: Wash and drain your herbs well. Finely chop the garlic, cilantro, parsley, and oregano. Place the diced herbs and garlic in a medium bowl with the vinegar, lime juice, and red pepper flakes. Slowly whisk in the olive oil and add salt and pepper, to taste. This will make slightly more than a cup of chimichurri.
- n a sauté pan, over medium-high heat, begin to brown the diced braised bacon and then add ½ cup of olive oil once the bacon is golden brown. Allow the olive oil and bacon to warm together for about 10 seconds and then add 1 cup of the chimichurri. Heat the oil and bacon with the chimichurri for about 20 seconds. Remove from heat.
- Pour the warm bacon and chimichurri mixture over the Romaine hearts and serve immediately.
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