This salad is an improvisation, we could say that it is another variant of the Cesar Salad , which we will talk about at another time.
At first I thought about making the famous salad but since I didn’t have Romaine lettuce at home that is the basis of that elaboration, I used a bag of tender sprouts that I had in the fridge and I added bacon, fried bread and my dressings. It is simply a very tasty salad, no name, period.
It can be a very complete entree, or perfect to share with a main course. In my case today it was an Italian Pasta stuffed with parmesan and basil that I will publish shortly.
An easy and delicious menu that I recommend.
You can find other tasty salads on the blog, clicking on the links I leave at the end or in this search link: Salads
Ingredients for 2 portions
- Tender shoots of mixed lettuce (1 bag of 125 gr.)
- 4 cherry tomatoes
- 2 slices of bacon or cured bacon (1/2 cm thick approx. Each)
- Grated Parmesan cheese instantly, to taste
- Kalamata Olives (or whichever you prefer)
- 2 slices of ciabatta bread
- Fresh lemon thyme (a couple of twigs)
- Sherry vinager
- Extra virgin olive oil
- Dry Garlic Bean or Powder
- Black pepper
- Picatostes (diced bread fried or roasted in the oven) to taste
Wash and cut lettuce and cherry tomatoes. If the shoots are from the stock market, it will not be necessary to manipulate them, they can be used as they come.
Cut the slices of bread into small dice.
Cut the slices of bacon into strips.
In a pan with olive oil fry the bacon lightly, remove and in the same oil add the bread cubes and fry them. Reserve.
In a bowl put two tablespoons of extra virgin olive oil, add a little vinegar (to taste), salt, pepper and a pinch of dried garlic, powder or grain. Mix gently with a fork and immediately incorporate lettuce, tomatoes and some fresh thyme. With the help of two spoons mix so that the dressing covers all the leaves well.
Whether individual rations are made or served in a bowl, place the salad by putting the lettuce in the base and adding the fried bread, the bacon and the olives. To finish grating Parmesan on top of the salad or on one side and then mix it.