Roasted Romain Cobb with Port Wine Caramelized Bacon

“Health Salad.”

I use to eat salads all day every day. I thought I was so “healthy.” I couldn’t figure out why I could squat multiple times a week but my quads weren’t getting bigger. I wasn’t getting stronger. God damn salads, ruining lives one leafy green at a time. I have replaced a lot of my salads with cups of rice around my training (thanks Jason Philips, you’re awesome at helping people get over food issues. Dropping knowledge!) I still love my salads, I just don’t make them my staple like before. I have been making roasted wedge salads with romain as of late. This works best with a cream based dressing or a rich reduced balsamic. I have added something special and it totally makes my favorite list, port wine caramelized bacon! This will quickly become your new favorite side dish I promise.

INGREDIENTS I USED

– 2 heads of Romain cut in half, length wise

– 1/4 cup of Port Wine

– 1 tsp Brown Sugar

– 5 slices of thick cut peppered Bacon

– 1/4 Red Onion slivered

– 3 tbs Gorgonzola crumbles

– 16 or so Cherry Tomatoes

– 8 tbs Blue Cheese Dressing (2 per salad)

FOR THOSE TRACKING THEIR DIET

Makes 4 servings:

Protein: 8 g

Carbs: 10 g

Fat: 23 g

Total Calories: 279

Roasted Romain Cobb Port Wine Caramelized Bacon ShutupEAT

THIS IS HOW I DID IT

I love using my cast grill pan, you can also use an actual grill if you have it on. or a hot frying pan. If your pan isn’t “seasoned” or you’re using a frying pan use the smallest amount of butter so the pan isn’t dry. Heat the pan to high. Cut the romain head in half length wise. Removing the end where the root was. Stick the cut end length wise onto the hot pan or grill pushing down for about 3-5 seconds. You just want the pretty grill lines, you still want a crisp salad leaf. Set aside.

Cook your bacon on medium high. Once it is cooked, pull the bacon out and set aside. Pour out most of the bacon fat leaving about a 1/2 tbs of the fat. Chop the bacon thick and add it back into the hot pan. Add the port wine and the brown sugar flipping the bacon once or twice so the glaze can caramelize over the bacon. Remove from the heat and set aside. (If the glaze doesn’t thicken almost immediately then turn the heat up to high)

Plate the romain heads half on each plate. Thickly drizzle the blue cheese dressing. Top with cherry tomatoes (halved), slivered red onions, the caramelized bacon and gorgonzola or blue cheese crumbles. Serve with a huge steak and a glass of your favorite Cab.

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