Romano Salad Recipe
Bed of spinach, kalamata olives, tomatoes, onions, roasted red peppers, real bacon, and egg, topped with goat cheese.
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Ingredients
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Salad Base
Protein & Toppings
Dressing
Method
Salad Base
Prepare spinach
Rinse the baby spinach thoroughly and spin or pat dry. Place 6 cups of dry spinach in a large salad bowl; set aside.
Slice olives & onion
If whole, halve or quarter the 1/2 cup pitted kalamata olives. Thinly slice 1/4 red onion into half-moons (about 1/8-inch). Add both to the salad bowl.
Add roasted red peppers
Drain jarred roasted red peppers and slice into 1/2-inch strips. Add 1/2 cup to the bowl and gently toss with spinach and other vegetables to distribute evenly.
Slice eggs
Peel the 2 hard-boiled eggs, halve lengthwise, then slice each half into 2 or 3 pieces. Arrange the egg slices over the greens.
Protein & Toppings
Cook and prepare bacon
If bacon is not already cooked, fry or bake 4 slices until crisp. Let cool slightly, then chop into 1/2-inch pieces. Sprinkle the chopped bacon evenly over the salad.
Crumble goat cheese
Crumble or slice 3 oz goat cheese into small nuggets and scatter them across the top of the salad for creamy pockets of flavor.
Dressing
Make vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning to preference.