Garlic and lemon are two of my favorite flavors, so I was drooling over this recipe by Marsey. (And really, isn’t everything better with bacon?)
This has got to be the most requested dish I’m asked to bring to gatherings all year ‘round. I must admit I could eat it every night and still want more. The women in my family are infamous for finishing off this salad even if it takes all night. If you do end up with leftovers, throw it in the ‘fridge and it will be a wilted bread salad the next day.
- 3-5 cloves of fresh garlic
- 2 fresh lemons
- ½ tsp salt
- dash of cayenne (black pepper is good too)
- 2 Tbsp. honey
- 1 Tbsp. sugar
- 1/3 cup extra light olive or canola oil
- 2 heads Romaine lettuce- cut and washed
- 1 cup Cherry tomatoes- cut in half
- ½ cup Swiss cheese- I use slices that I cut in small pieces, shredded would be good too
- ½ cup Parmesan Cheese, shredded
- 1 cup Croutons
- ¼ cup Bacon (I cut raw bacon and fry, and then drain well)
- 1 Avocado, cubed
- Slivered almonds (best if toasted in a pan first, then cooled)
- Start with the dressing, 3-8 hours ahead of serving time if possible.
- In a bowl, jar or dressing mixer, combine garlic then press it through a garlic press.
- Squeeze lemons over that (should be about ½ cup)
- Add salt, cayenne (black pepper is good too), honey, sugar and extra light olive or canola oil.
- Shake to combine, but don’t whisk it into an emulsion. You aren’t going for a creamy dressing here.
- Taste it. It should really ‘pop’ in your mouth. If the flavor isn’t amazing, add a little salt or sugar until it is.
- In a very large bowl, combine lettuce- cut and washed (I like to cut it first, then soak in a salad spinner), cherry tomatoes, Swiss cheese, Parmesan Cheese, Croutons, Bacon, Avocado, Slivered almond
- Just before serving, toss dressing into salad.
Tip: If you press the garlic in your citrus press first, it will release the peel and make it easy to take off.
This is not a ‘first date’ food due to the amount of garlic!
The tricky part of making the dressing is that the salt and sugar amounts will vary every time you make this because they depend on how sweet or sour the lemon is. You might start with half the dressing and then add it until it is as rich as you like. This salad is good lightly or heavily dressed though, so you really can’t go wrong!