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Uptown Bluegrass Salad
Crisp romaine lettuce, salty bacon, and tender artichoke hearts form the base of this hearty, texture-rich salad. Creamy avocado and freshly grated Parmesan cheese bring a rich finish that balances the savory notes perfectly. A homemade spicy mustard and cider vinegar dressing ties it all together with a sharp, tangy kick. It's a robust lunch or a satisfying side dish that pairs well with grilled chicken or steak.
Ingredients
- 1 lb. bacon, cooked and crumbled
- 2 heads romaine lettuce, torn
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1 large avocado, cut into bite-size pieces
- 6 oz. freshly grated Parmesan cheese
- ⅓ cup chopped onion 3 Tbsp. cider vinegar
- 2 tsp. spicy brown mustard ½ tsp. sugar ½ tsp. salt
- ¼ tsp. freshly ground pepper ¾ cup olive oil
Instructions
- 1Combine the chopped onion, cider vinegar, spicy brown mustard, sugar, salt, and black pepper in a food processor. Blend the mixture until smooth.
- 2Leave the machine running and slowly pour the olive oil through the feed tube until the dressing is fully emulsified. Pouring slowly ensures the oil and vinegar don't separate.
- 3Place the crumbled bacon, torn romaine lettuce, chopped artichoke hearts, avocado pieces, and grated Parmesan cheese into a large bowl.
- 4Drizzle the spicy mustard dressing over the salad and toss gently to coat all the ingredients evenly.
Notes
- Make ahead: Prepare the dressing up to 3 days in advance and store it in an airtight container in the fridge. Shake well before using.
- Prep: Cook the bacon ahead of time so it's fully cooled and crispy before adding it to the salad.
- Storage: Once dressed, the salad will wilt quickly. If you aren't eating it all at once, only dress the portions you plan to serve immediately.