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:

1. Combine sour cream, buttermilk, lemon juice, worcestershire sauce, blue cheese crumbles, salt & pepper to taste. Set aside in the refrigerator
2. Cut bacon into 1 inch strips and cook until done to your whim ( I go for crunchy personally)
3. Grill romaine hearts over high heat for about 2 minutes (you want grill marks)
4. Plate romaine with avocado and tomato
5. Top with bacon & scallions
6. Drizzle with dressing
7. Wait for the perfect steak …
8. Enjoy!