THE IMPORTANCE OF MAKING A SALAD

                        

Salads sometimes aren't what we guys concentrate on, let's face it, it's the MLB Playoffs in a few weeks, NCCA Football is in full swing, and we can't forget the NFL Football schedule with everyone's Sundays is filled with cookouts or cookins. And just think, basketball season starts up in a couple of months too, so the men foodies are gonna be busy until the Final Four and the NBA Finals, of course any MMA on demand takes us dudes close to the grill or some pot right?

But let's get real, if we want to eat right a salad is something we need to focus on, a salad that's tasty and healthy, especially when there's others around, let's try and go the extra mile and not just man the grill, the wok, or stove.. let's try and be more well rounded.

Here's a simple salad that the men can make that's fairly easy, very basic that all you'll need is some greens, onions, cherry tomatoes, crispy bacon (yes you can have it), and some balsamic vinegar, honey, garlic, chives, olive oil, rosemary, thyme, and lemon juice.

SERVES 4-6

1 1/2 lbs. of romaine lettuce
1/2 lb. of kale
1 small sweet round onion
8 oz of sliced cherry tomatoes (stores sell them in plastic 8 oz containers) you slice em
1 lb. of apple wood smoked bacon

Dressing

2 cups of balsamic vinegar
1 cup of extra virgin olive oil
1/4 cup or more of honey
5 crushed garlic cloves
1/2 cup of chopped chives
1/2 tsp of chopped rosemary
1/2 tsp of chopped thyme
Juice of 1 small lemon
Salt & Pepper to taste
* Place all ingredients in a blender of food processor and blend well, put it in a jar with lid and refrigerate for a few hours to get cold. Adjust the seasonings with salt and pepper or more honey for sweet etc.

1. Heat up your oven to 400 degrees F. Line a baking sheet with baking paper and spray nonstick on it, arrange the bacon on the sheet, and bake it for about 20 minutes or until the bacon gets crispy. Every oven works differently, keep an eye on it. When it's done, let it rest, and when cooked, chop it up into bits.

2. Cut the romaine and kale into bite size pieces, halve the onion and slice into thin strips. Put this and the sliced tomatoes and the bacon in a large mixing bowl, and toss well. Pour the entire bottle of dressing into the bowl and toss well, cover with foil and refrigerate until ready to serve.

THYME

ROSEMARY

CURLY KALE

ROMAINE LETTUCE

8 YEARS AGED BALSAMIC VINEGAR

(You can get inexpensive ones at the market)

Carry on my home chefs, and make your dishes rock with a salad that kicks ass!

Until next time, have a great life!

Ron Sambrano

            

© 2014