3slicesthick-cut bacon1/2 inch diced, cooked crispy, fat drained
1smalltomatosmall dice
crumbled blue cheesefor garnish, optional
Instructions
For the pickled red onions
Place the water, vinegar, and sugar in a small saucepot. Heat over medium heat, stirring constantly, until the sugar is dissolved. Remove from the heat, add the onion and garlic, let cool completely. Transfer to an airtight container and place in the fridge for at least one hour.
For the blue cheese dressing
Whisk all ingredients together in a small bowl. Transfer to an air-tight container. Let chill in the fridge for at least one hour.
Salad Assembly
Place each half of the romaine lettuce in two bowls. Top with bacon, tomato, pickled onions, dressing, and more blue cheese.
Notes
Make sure that you dissolve the sugar fully in in the red onion mixture.
You need to cool the onions down before consuming so make sure you place them in the refrigerator for at least one hour.
The Blue Cheese Dressing also needs time to chill so again for that, place in the refrigerator for one hour before using.
Make sure you always wash your lettuce before eating, you can wash as a whole or after cut.