It’s time for the salad of the week! This week’s salad includes grilled romaine served with gorgonzola crumbles, bacon, cucumbers, tomatoes, carrots, hard-boiled eggs, grilled chicken, and a white wine vinaigrette.
This is a sliced, diced, and julienned dinner for two. Healthy, quick, nutritious, and oh so good!
Boil two eggs for 10 – 12 minutes. While they cook sauté two chicken breast brushed with Italian dressing.
Run the eggs under cold water to cool enough to peel. Remove the chicken and set aside.
In a grilling pan fry the bacon until crispy brown. Remove the bacon to a plated lined with paper towels to drain excess fat.
Split a Romaine heart in half.
In the grilling pan with the bacon fat, place the Romaine hearts flat side down in grease. Place a press on top to give the lettuce that nice charred diagonal lines.
Place the Romaine half on a plate. Place diced tomatoes, diced cucumbers, julienned carrots, sliced boiled eggs on the lettuce. Sprinkle with gorgonzola crumbles. Add bacon and chicken to plate. Serve immediately. – Ella
