Anyway, the dressing and the bacon turned out great, nothing was burned. I was surprised at how much I liked it, because I'm not usually a vinegar person. I even bottled the extra dressing to keep for another meal.
- 4 hearts romaine, chopped
- 4 slices bacon
- 2 tablespoons sugar
- 1/4 cup vinegar (we used balsamic)
- Salt and freshly ground black pepper
Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.
*We also added some cheese to our individual salad bowls. I had shredded Asiago and Jamie had chunks of blue cheese.
Makes 4 servings.
Recipe from Cooking for Real on Food Network.
Star Rating: 5 out of 5 stars