Ensalada Carolina Dreaming con aderezo templado de bacon

Ingredientes

• 8 slices bacon
• 1/2 medium red onion
• 1 whole head of romaine lettuce, shredded
• 1 cup chopped tomatoes
• 1 cup slivered almonds
• 6 oz colby jack cheese, shredded
• 6 boiled eggs, chopped
• 2/3 cup apple cider vinegar
• 1/3 cup sugar
• 1.5 tablespoons Dijon mustard
• 1.5 teaspoons salt
• 1/2 cup reserved bacon drippings (approx.)
• 1/4 cup finely diced red onion

Preparación

1. 1

   Optional: toast the almonds in the skillet before cooking the bacon. Just put them in the pan dry then heat over medium-high heat until fragrant and starting to brown.

2. 2

   Cut bacon into 1/2" pieces then brown in a large skillet until crispy and golden brown. Using a slotted spoon, remove bacon from drippings to a plate lined with paper towels. Turn off heat and leave the drippings in the pan. 8 slices bacon

3. 3

   Finely dice onion then set aside 1/4 cup to be used in the dressing. 1/2 red onion

4. 4

   Arrange lettuce on a serving platter or 13x9 pan then top with tomatoes, remaining onions, almonds, eggs, cheese and cooked bacon. 1 head romaine, 1 c. each tomatoes and almonds, 6 eggs, 6-oz cheese

5. 5

   When ready to serve, drizzle half of the dressing over salad then serve the remaining dressing on the side.

6. 6

   Combine vinegar, sugar, mustard and salt in a small mixing bowl then stir until sugar is dissolved. 2/3 c. vinegar, 1/3 c. sugar, 1.5 Tbsp dijon, 1.5 tsp salt

7. 7

   Heat skillet with bacon drippings then add red onions. Cook over medium-high heat 3-4 minutes or until onions are soft. Approx 1/2 c. bacon drippings, 1/4 c. onions

8. 8

   Pour vinegar mixture into hot skillet. Bring to a boil then remove from heat. Add dressing back to mixing bowl then whisk vigorously until emulsified.

9. 9

   Refrigerate dressing to store (up to 4 weeks). Reheat and whisk well before serving.