[cooked-sharing]
Yields4 Servings
1 head organic romaine lettuce
1 cup organic cherry tomatoes, halved
1 organic cucumber, thinly sliced
½ organic red onion, thinly sliced
1 ripe organic avocado, sliced
1 jalapeño, thinly sliced
3 hard boiled eggs
ciabatta croutons
8 oz nitrate free organic bacon, cooked and diced
Honey Champagne Vinaigrette
2 cloves garlic, minced
¼ cup champagne vinegar
1 tsp Dijon mustard
½ cup olive oil
2 tsp honey
pinch of Kosher salt
fresh cracked black pepper
1cook the bacon in a large skillet over a med/high flame unit crispy
2strain off excess fat by placing the bacon on a paper towel lined plate
3bring a pot of water to a boil and add the 3 eggs
4cook the eggs in the boiling water for 9 mins
5after 9 mins, transfer the eggs to a bowl of ice water and let sit for 5-7 mins before peeling
7tear the ciabatta into small cubes and season with olive oil, salt and pepper
8cook the croutons for 12 mins until golden brown
9to arrange the salad, use a large platter
10add the chopped romaine, tomatoes, cucumbers, jalapeno, red onion and avocado
11dice the crispy bacon and add it to the salad
12slice the the hard boiled eggs in half and season with salt and pepper
13top the salad with the eggs and fresh croutons
14drizzle on the honey Champagne vinaigrette
Honey Champagne Vinaigrette
15add the minced garlic, honey, champagne vinegar, salt and pepper into a small bowl and whisk
16slowly drizzle in the olive oil until the dressing emulsifies
17check for seasoning and add salt or pepper if needed
Ingredients
1 head organic romaine lettuce
1 cup organic cherry tomatoes, halved
1 organic cucumber, thinly sliced
½ organic red onion, thinly sliced
1 ripe organic avocado, sliced
1 jalapeño, thinly sliced
3 hard boiled eggs
ciabatta croutons
8 oz nitrate free organic bacon, cooked and diced
Honey Champagne Vinaigrette
2 cloves garlic, minced
¼ cup champagne vinegar
1 tsp Dijon mustard
½ cup olive oil
2 tsp honey
pinch of Kosher salt
fresh cracked black pepper
Directions
1cook the bacon in a large skillet over a med/high flame unit crispy
2strain off excess fat by placing the bacon on a paper towel lined plate
3bring a pot of water to a boil and add the 3 eggs
4cook the eggs in the boiling water for 9 mins
5after 9 mins, transfer the eggs to a bowl of ice water and let sit for 5-7 mins before peeling
7tear the ciabatta into small cubes and season with olive oil, salt and pepper
8cook the croutons for 12 mins until golden brown
9to arrange the salad, use a large platter
10add the chopped romaine, tomatoes, cucumbers, jalapeno, red onion and avocado
11dice the crispy bacon and add it to the salad
12slice the the hard boiled eggs in half and season with salt and pepper
13top the salad with the eggs and fresh croutons
14drizzle on the honey Champagne vinaigrette
Honey Champagne Vinaigrette
15add the minced garlic, honey, champagne vinegar, salt and pepper into a small bowl and whisk
16slowly drizzle in the olive oil until the dressing emulsifies
17check for seasoning and add salt or pepper if needed
