I can’t lie … keeping up with this challenge is a fair kick in the ass for me … But, I’m doin’ it! Today you get a two-part “viking” challenge. I don’t know about you, but when I think of vikings I think of fur, brawn, meat and potatoes … perhaps a bit of vegetation for digestion. Thus, the inspiration for this meal.
Next time you crave steakhouse fare … do yourself a favor and start here.
A twist on a wedge
What you’ll need:
- Romaine hearts, washed and cut carefully in half
- Grape tomatoes (the best you can find this season) washed & cut in halves
- A just-ripened avocado, sliced
- 1 lb. bacon, chopped and cooked to your desired level of crispness
- 3/4 cup buttermilk
- 3/4 cup sour cream or greek yogurt
- fresh scallions, cleaned and chopped (green parts only)
- salt & pepper
- a healthy dash of lemon juice
- a healthy dash of worcestershire sauce
- 3 cloves of minced garlic
- 1 cup of quality crumbled blue cheese
What you’ll do:
- Combine sour cream, buttermilk, lemon juice, worcestershire sauce, blue cheese crumbles, salt & pepper to taste. Set aside in the refrigerator
- Cut bacon into 1 inch strips and cook until done to your whim ( I go for crunchy personally)
- Grill romaine hearts over high heat for about 2 minutes (you want grill marks)
- Plate romaine with avocado and tomato
- Top with bacon & scallions
- Drizzle with dressing
- Wait for the perfect steak …
- Enjoy!
