Warm Bacon Vinaigrette and Chopped Salad
Source of Recipe
List of Ingredients
1 cup Mushrooms
1 can Tiny Shrimp
6 Black olives
3 tablespoons Blue Cheese
Anchovies (optional 1 filet)
1 head Romaine
3 Hard Boiled Eggs
Half a Pound of Bacon
2 table spoons Butter
1 Cup Orange Juice
Chop and dice all the vegetables and eggs and set aside.
Render bacon by cooking it on medium high heat in a heavy bottomed large frying pan, when the bacon is cooked half way at a tablespoon of butter or vegetable oil. This will help cook the bacon evenly. Once the bacon is crispy, deglaze the bacon in the pan with the orange juice by dumping all the orange juice in.
Reduce the orange in the pan by letting the water in juice evaporate. At this point you may add anchovy if desired.
Once you start to see big bubbles than you know that the sauce is reduced perfectly.
Now season (salt and pepper) taste the sauce and adjust it by adding more orange juice it the sauce is to butter or add butter if the sauce taste too much like orange juice.
In a bowl add chopped romaine and the chopped vegetables and pour warm bacon dressing in bowl and toss.