Romaine with Braised Nueske's Bacon & Chimichurri
10 Romaine Hearts, washed
1 Cup Braised Nueske's Wild Cherrywood Smoked Bacon, 1/2" dice (Braising recipe below)
1/2 C. Olive Oil
1 C. Chimichurri
3 Cloves Garlic
1/2 C. Fresh Cilantro, washed
1/2 C. Fresh Flat-Leaf Parsley, washed
? C. Fresh Oregano, washed
1/2 Tbsp. Red Wine Vinegar
1/2 Tbsp. Lime Juice
1/2 tsp. Crushed Red Pepper Flakes
1/2 C. Extra Virgin Olive Oil
Salt & Pepper, to taste
Place Romaine hearts in a serving platter.
Chimichurri: Wash and drain your herbs well. Finely chop the garlic, cilantro, parsley, and oregano. Place the diced herbs and garlic in a medium bowl with the vinegar, lime juice, and red pepper flakes. Slowly whisk in the olive oil and add salt and pepper, to taste. This will make slightly more than a cup of chimichurri.
In a sauté pan, over medium-high heat, begin to brown the diced braised bacon and then add 1/2 cup of olive oil once the bacon is golden brown. Allow the olive oil and bacon to warm together for about 10 seconds and then add 1 cup of the chimichurri. Heat the oil and bacon with the chimichurri for about 20 seconds. Remove from heat.
Pour the warm bacon and chimichurri mixture over the Romaine hearts and serve immediately.
Braised Smoked Slab Bacon:
Nueske's Applewood or Wild Cherrywood Smoked Slab Bacon cut into two 1.5 lb. pieces
~ Or Nueske's Applewood or Wild Cherrywood Smoked Slab Bacon cut into one 3-4 lb. piece
1 Quart Apple Cider
Preheat oven to 375F. Place your pieces or piece of smoked slab bacon in the roasting pan. Add the apple cider to the roasting pan. Cover the roasting pan with aluminum foil and place it in your preheated oven. Braise for 1 hour and 45 minutes. Remove carefully from oven and uncover. Place the piece or pieces of braised slab on a plate or in another container to cool. Cover the plate or container and place it in the refrigerator to allow further chilling. Once chilled, the braised bacon is ready to be used in your recipes.