Bringing Home the Bacon

Though I have many friends who not only gave up eating meat, but also gave up eating any animal products, I cannot do the same. Why? I have a love for ribeye steaks, boiled lobster and king crab, roasted lamb, and most and foremost — BACON. It would seem that I should share a recipe I created when I wanted to be somewhat healthy one night during dinner but did not quite succeed…

Bacon and Cheese Caesar Salad
Ingredients
1 pound of thick-sliced bacon
2 tablespoons unsalted butter
1 large onion sliced into thin rings
1 tablespoon minced garlic
1 tablespoon balsamic vinegar
1/8 teaspoon nutmeg
1/4 teaspoon coarsely ground pepper
1 head of romaine lettuce, torn to bite-sized pieces
up to 1/2 cup grated Pecorino Romano or Asiago cheese

Instructions
Cut the bacon into 1-inch pieces and fry in a large skillet, Dutch oven, or 8-quart stockpot until the pieces are crisp. Set aside the bacon onto a plate and remove all but a tablespoon of the grease. Add the butter and saute the onion and garlic until the vegetables are translucent. Stir in the balsamic vinegar, nutmeg, and pepper. Toss the cooked contents and the bacon pieces into a large bowl to coat thoroughly. Add the romaine and cheese, then serve immediately with a light red wine.

Bon appetit!
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