You may mix hearts of romaine salad ahead of time. You can place all of the salad components out on the table, and everybody makes their salads. The pesto is the basic dressing of romaine salad. All pestos have different flavors, so it’s very important to taste the vinaigrette as you make it season it correctly. If you can use only inner heart leaves and save the outer greens for another salad. Look a very fantastic recipe is here called Hearts of Romaine Salad with Bacon, 5-Minute Eggs, and Pesto Dressing.
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What is Pesto?
The name pesto comes from the same Latin root of a pestle, mostly pesto used in a sauce, and pesto is made by defeating some key ingredients together. Pesto is available in two forms. First one pesto alla and second is pesto alla siciliana. Pesto mostly comes from Genoa and Sicily. Pesto alla is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese and Genoese basil. The Sicilian version is made with tomatoes and olive oil, Pecorino Sardo cheese, garlic, and salt.
- 4 tablespoons pesto (any kind)
- 2 tablespoons olive oil
- 2 teaspoons white wine or Champagne vinegar
- Lemon juice to taste
- Salt to taste
- Eight 5-minute eggs, peeled and halved and sprinkled with salt (see recipe page for instructions)
- 10 slices bacon, cooked to your liking
- 25 to 30 hearts of romaine leaves (only the crispiest from the interior of the head), stems removed
- Chopped parsley
- Crunchy salt
First: Mixed pesto, olive oil, and vinegar. It should have a bit of a kick to hold up to all of the ingredients in the salad, so adjust accordingly. If it’s thin, so add more pesto and too thick then add more oil.
Second: 5-minute eggs: add eggs in a medium sized pot, cover eggs completely with cold water. Bring water to the boil. Immediately remove from the heat, cover with lid. Now set a timer for 5 minutes. In a small bowl add some handful ice cubes and fill half with water. When the timer goes off, drain the eggs and add then into the ice bath. Leave them in the ice water for 10 minutes. You store them in the fridge for few days.
Third: To assemble, go wild. You can layer the greens, bacon, eggs and drizzle with the dressing, parsley, salt. You make its own taste, and you skip eggs or bacon, and you add splash anything you can want. Hearts of Romaine Salad is ready.
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