Salada Rodizio Recipe

Prepare greens and veg

Wash and thoroughly dry the romaine lettuce and baby greens. Tear the romaine into bite-sized pieces. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Combine lettuce, mixed greens, tomatoes, and cucumber in a large salad bowl and toss gently to combine.

Cook the bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Bake 12–18 minutes depending on thickness and desired crispness. Remove bacon, transfer to paper towels, and blot to remove excess fat. When cool, chop into 1-inch pieces.

Optional grilled chicken

If using chicken, season a 6–8 oz breast with salt and pepper and a light brush of olive oil. Grill or pan-sear over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, slice thinly, and set aside.

Preheat a skillet over medium-high heat or heat the oven to 375°F (190°C). Cut day-old bread into 3/4-inch cubes. In a bowl toss the bread cubes with 2 tbs olive oil, garlic powder and 1/4 tsp salt until evenly coated. If using skillet, add bread in a single layer and toast, stirring frequently, until golden and crisp, about 6–8 minutes. If using oven, spread on a sheet pan and bake 8–10 minutes, tossing once, until golden. Let cool.

In a small bowl whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, honey, smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper until smooth and slightly glossy. Adjust seasoning to taste. If dressing is too thick, whisk in up to 1 tbs water to reach desired consistency.

Taste the greens and season lightly with a pinch of salt and a grind of black pepper. Add chopped bacon and croutons to the salad bowl, reserving a small handful of each for garnish.

Add sliced grilled chicken if using. Spoon about half of the dressing over the salad and toss gently to coat; add more dressing as desired (reserve some to pass at the table).

Plate or keep in the bowl, top with halved hard-boiled eggs, shredded Parmesan, reserved bacon and croutons. Sprinkle chives and a final light grind of black pepper. Serve immediately so croutons stay crisp.