13 minutes
A delightful salad featuring crisp romaine lettuce, tangy sour cream, crispy bacon, pickled shallots, and a mix of fresh herbs.
Smoked Bacon Strips, thick-cut
0 lb
Shallots, very finely chopped
each
tablespoons
to taste
Black Pepper, freshly ground
to taste
cups
Romaine Lettuce, halved lengthwise
0 heads
Fresh Herbs, mixed, such as parsley, cilantro, tarragon, and/or dill
cups
to drizzle
Flaky Sea Salt
to sprinkle
1. Cook the Bacon
Cook the bacon strips in a large skillet over medium heat until almost burnt and crispy. Transfer the bacon to paper towels to drain.
2. Pickle the Shallots
Combine the finely chopped shallot with white wine vinegar, add a pinch of kosher salt and freshly ground black pepper. Let the mixture sit for a few minutes to pickle the shallots.
3. Prepare the Sour Cream Base
Spread the sour cream evenly across the plates and season with kosher salt and black pepper.
4. Assemble the Salad
Lay the halved romaine lettuce on top of the sour cream. Add the pickled shallots and crispy bacon. Scatter the fresh herbs over the lettuce, drizzle with olive oil, and finish with a sprinkle of flaky sea salt.
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