Hot-Off-The-Press Salad

Name: Hot-Off-The-Press Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 pound romaine lettuce, cut into ribbons; 1 pound Brussels sprouts, finely sliced or shaved; 1 small red onion, sliced; 5 slices bacon, cooked and crumbled; 4 ounces blue cheese, crumbled; 2 tablespoons reserved bacon grease, warm; 1 tablespoon olive oil; 3 tablespoons balsamic vinegar; 2 cloves garlic, minced; salt, to taste; 1/2 teaspoon rosemary; 1/2 teaspoon oregano; 1/2 teaspoon thyme

Pork Gastro-Pub Stove-Top

Time: 15 minutes

Yield: 6 servings

About

Stop the presses! Sorry, we always wanted to say that, and now we have an opportunity to tell you about Hot-Off-The-Press Salad! Crisp lettuce and Brussels sprouts mingling with spicy red onions, succulent bacon bits, and funky, creamy blue cheese would be amazing on its own, but then we get to the dressing: it's a bacon-infused, herbaceous, and smooth burst of flavor that lends a delectable punch to each bite. Hot-Off-The-Press Salad should be news to everyone!

Ingredients

1 pound romaine lettuce, cut into ribbons
1 pound Brussels sprouts, finely sliced or shaved
1 small red onion, sliced
5 slices bacon, cooked and crumbled
4 ounces blue cheese, crumbled
2 tablespoons reserved bacon grease, warm
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
salt, to taste
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme

Directions

Step 1 -Place the lettuce and the Brussels sprouts in a salad bowl.

Step 2 -Top the salad with the red onion, the bacon crumbles, and the blue cheese.

Step 3 -In a shaker, combine the reserved warm bacon grease, the oil, the vinegar, the garlic, the salt, the rosemary, the oregano, and the thyme, shaking until well-mixed.

Step 4 -Drizzle the dressing over the salad and toss.

Step 5 -Serve.

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