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Recipe by:
Jennifer Biesty, Top Chef Season 4
Courtesy of Sustainable Table ® Description:
Grilled Romaine Salad with crispy bacon, chimichurri sauce, avocado, tomato, & roasted poblano peppers Get the fire going, you need a nice hot grill! Ingredients:
4 ea. Head of Romaine
12-14 ea. Slices of Thick Slab Bacon (optional)
4 ea. Avocados
2-3 ea. Limes
2-3 ea. Tomatoes
2 ea. Poblano Peppers
2 ea. Zucchini
1 ea. Clove Garlic (grated)
Special Equipment:
Cooking pan
Grill Bowl Directions:
Cook the bacon in a pan on top of fire, to preferred texture and reserve the fat. Coat the pablano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl - cover to steam (this will help you to peel them later!).
Cut zucchini ½ lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides.
Cut romaine in half length ways, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get some light smoke flavor and light grill marks.
Cut avocados in ½, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them.
Cut ripe tomatoes into beautiful wedges and season with salt.
For the chimichurri sauce:
1 bn. Cilantro(chopped roughly)
1 bn. Italian Parsley (chopped roughly)
1 - 2 bn. Oregano (chopped roughly)
1 ea. Small Red Onion (minced finely)
10 drops Tabasco (or ½ tsp. chili flake)
1T. Capers (chopped roughly)
2 C. Olive oil
2 ea. Cloves garlic (grated)
1 ea. Zest of lime (grated)
1-2 ea. Juice of lime
Combine all ingredients, season with salt. Easy! This can be made in advance and taken with you on your camping trip. When the ingredients have time to meld, they taste even better!
Tips:
This is a great salad to make for lunch, or a dinner starter. Utilize the left over bacon from breakfast, not that there ever is when you are camping!
To assemble:
Place half a zucchini on each plate. Cut the grilled ½ head of romaine in ° and place as an X on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers about the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon! An optional squeeze of lime and a dash of sea salt… then sit back and enjoy this delicious, crisp and refreshing (but also robust!) campfire salad! :o) To Learn More:
Jen Biesty, Top Chef, Season 4 Recipe Number 236 added on 2008-06-06
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