Contributed by Jennifer Biesty, Executive Chef at Scala’s
Grilled Romaine Salad with crispy bacon, chimichurri sauce, avocado, tomato, & roasted poblano peppers. This salad is meant to be made over an open fire.
4 heads of Romaine lettuce
12-14 slices of thick-cut bacon
2 poblano Peppers
1 clove garlic (grated)
Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano 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 peel them later).
Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides.
Cut Romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks.
Cut avocados in half, 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 wedges and season with salt.
For the chimichurri sauce:
1 bunch cilantro (chopped roughly)
1 bunch italian Parsley (chopped roughly)
1 - 2 bunch oregano (chopped roughly)
1 small Red Onion (minced finely)
10 drops Tabasco (or ½ ; tsp chili flake)
1 tablespoon capers (chopped roughly)
2 cups olive oil
2 cloves garlic (grated)
Zest of 1 lime (grated)
Juice of 2 limes
Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.
Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an 'X' on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around 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 campfire salad.