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Charred Romaine Hearts with Bacon and Yogurt-Herb Dressing

Posted on 5 Sep, 2024 - By

Pair with a fresh and light-bodied Italian white.

Charred Romaine Hearts with Bacon and Yogurt-Herb Dressing

Servings: 3-6

Cook time: 15 minutes

Prep time: 15 minutes

Ingredients:

  • Yogurt-Herb Dressing
  • 1/2 cup / fresh, tender herbs (such as basil, dill, chives, mint, cilantro, etc.)
  • 1/2 cup / plain Greek yogurt
  • 1 clove / garlic
  • 3 filets / anchovy, packed in oil
  • 2 Tblsp / lemon juice
  • 3 Tblsp / olive oil
  • 2 Tblsp / grated parmesan cheese
  • Charred Romaine Hearts Salad
  • 1 Tblsp / neutral oil (such as grapeseed, vegetable, avocado, sunflower, etc.)
  • 1/2 cup / raw walnut pieces
  • 2 tsp / red pepper flakes
  • 6 oz / smoked, thick-cut bacon (around half a pack), cut into 1/2-inch lardons
  • 3 romaine hearts, halved lengthwise
  • 1/4 cup / torn, tender herb leaves
  • 1/2 cup / grated parmesan cheese
  • Fresh ground black pepper to taste

Instructions:

  1. Yogurt-Herb Dressing
  2. Add all ingredients into a blender and blend on high until smooth. If the mixture is too thick, add 1 tablespoon of water at a time and blend briefly until it reaches a pourable consistency. Can keep for 1 to 2 weeks in a sealed container in the fridge.
  3. Charred Romaine Hearts Salad
  4. Place a cast-iron skillet (or other heavy-bottomed frying pan) on the stove over medium heat. Add neutral oil, walnuts and red pepper flakes. Gently stir until the nuts are golden brown, then place in a bowl and set aside. Wipe excess oil out of the skillet with a paper towel.
  5. Return the skillet to the stove and raise the heat to high. Add the bacon and cook, gently sautéing and tossing, until crispy and brown and the fat is rendered out, around 10 minutes. Remove bacon and let cool on a plate lined with a paper towel. Reserve the excess bacon fat to be used later, leaving a thin layer in the skillet.
  6. Reduce the heat to medium-high. Add 2 romaine heart halves at a time to the skillet, cut-side down. Cook for 2 to 3 minutes, lightly pressing to get a better sear. Once browned, move them to a platter. Repeat with the remaining halves, adding more bacon fat as necessary.
  7. Once all the halves have been cooked, drizzle as much dressing over the romaine hearts as desired. Top with the bacon pieces, walnuts, torn tender herbs and parmesan cheese. Add a couple cranks of black pepper, and serve. Serves 3-6