Loaded Romaine Wedge Salad with Bacon Brittle
Loaded Romaine Wedge Salad with Bacon Brittle
Directions
- Pre-heat convection oven and fryolator to 350-degrees fahrenheit.
- To make brittle; combine sugar, corn syrup in water in pan and bring to 290-degrees, remove from heat, and stir in butter, baking soda, and bacon pieces. Mix to combine. Pour out onto parchment lined sheet pan, dust with light amount of sea salt, and allow to cool. When cool break into random size pieces.
- Meanwhile, toss grape tomatoes with EVOO and salt and pepper, bake at 350 degrees for 10-15 minute, remove from oven and let cool at room temperature.
- Deep fry onion rings until crisp and golden brown, remove and set aside in a warm place.
- For the salad, cut 1-1/2" cross sections of lettuce and lay one on each serving plate, drizzle with a little dressing, top with another lettuce section.
- Garnish salad with roasted tomato, gorgonzola crumbles, and drizzle with additional green goddess dressing. Top each salad with two onion rings, bacon brittle pieces, course sea salt, fresh cracked pepper, and chopped chives.
Ingredients
- 2 heads Peak Fresh Produce® Lettuce, Romaine, hearts
- 1/2 pt Peak Fresh Produce® Tomato(es), Cherry, roasted
- 8 ea Roma® Onion Ring 3/8” Gourmet
- 1/4 cup Roma® Cheese Crumbles, Gorgonzola
- 1/2 cup Roma® Bacon Topping
- 1/4 cup Silver Source® Sugar
- 2 tbsp water
- 1 tbsp corn syrup
- 1/2 tsp Nature's Best Dairy® Butter, Unsalted
- 1/4 tsp Heritage Ovens® baking soda
- pinch sea salt, course
- 2 tbsp Peak Fresh Produce® Chives, Fresh, chopped
Romaine Wedge Salad Green Goddess Dressing
Directions
- Combine all ingredients in blender or food processor and puree until smooth, adjust seasoning and cool in refrigerator until service.
Ingredients
- 1/2 cup West Creek Whole Egg Mayonnaise
- 1/2 cup Nature's Best Dairy® Sour Cream
- 2 tbsp Ascend® Juice, Lemon
- 1/2 cup Assorted Peak Fresh Produce® herbs, parsley, basil and tarragon
- 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1 Peak Fresh Produce® Garlic, Clove(s)
- 2 tbsp Piancone® Oil, Olive, Extra Virgin
- salt and pepper, to taste
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
