Nov 252016

Ingredients:
1 head iceberg lettuce
2 tablespoons extra-virgin olive oil
2 cups cherry tomatoes
8 slices of bacon, cooked and crumbled
Chef Jere’s Blue Cheese Dressing

Directions:

  1. Core and cut lettuce into 8 wedges and arrange on a platter or individual plates.
  2. Sauté cherry tomatoes in the olive oil, cooking a few minutes until just heated through.
  3. Drizzle each lettuce wedge with blue cheese dressing and top with roasted cherry tomatoes, crumbled bacon, and freshly ground pepper.

Note: Chef Jere suggests laying out the bacon slices on a cookie sheet and baking at 350 degrees F for 15-20 minutes until browned and crispy.

 

 

 

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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