58 romaine bacon hard boiled Recipes

fresh spinach, washed,dried and torn into pieces, bacon, cooked and crumbled, hard-boiled eggs, diced, head romaine lettuce or 1 head iceberg lettuce, washed,dried and torn into pieces, frozen baby peas, thawed and drained, sliced sweet onion, sugar, salt and pepper, mayonnaise, sour cream, coarsely grated swiss cheese

yogurt, buttermilk or regular milk, mayo, red wine vinegar, crumbled blue cheese, good pinch dried tarragon, crumbled, salt and pepper to taste, heart romaine lettuce, cut in bite size pieces, watercress, hard boiled eggs, peeled and roughly chopped, bacon cooked crispy bacon, crumbled, red pepper , julienned, breast of rotisserie chicken or 1 cup cooked chicken, roughly chopped, avocado, cubed

head iceberg lettuce, washed & dried, head romaine lettuce, washed & dried, watercress, washed & dried, belgian endive, washed & dried, ripe tomatoes, chicken breasts, poached, crisp bacon, crumbled, avocado, eggs, hard boiled, chives, chopped, roquefort cheese, crumbled, water, red wine vinegar, sugar, freshly squeezed lemon juice, salt, fresh ground black pepper, worcestershire sauce, dry mustard, garlic, minced (very small), olive oil, salad oil

chicken breasts, cooked and finely diced, iceberg lettuce, washed and chopped, romaine lettuce, washed and chopped, tomatoes, washed and chopped, avocado, thinly sliced, bacon, cooked and finely chopped, hard-boiled eggs, , finely chopped, grated roquefort cheese, salad dressing

dijon mustard, red-wine vinegar, olive oil, avocado (preferably california ), diced cooked chicken (about 2 whole breasts), chopped seeded vine-ripened tomato, bacon , cooked until crisp and crumbled, crumbled roquefort cheese (about 2 oz), shredded romaine, four 7-inch pita loaves , halved crosswise, hard-boiled large egg , forced through a coarse sieve

iceberg lettuce, chopped, romaine lettuce, chopped, cooked chicken breast, chopped, shredded cheddar cheese, hard-boiled egg, sliced ripe olives, sliced carrot, sliced red cabbage, bacon bits, ranch salad dressing

dijon mustard, red wine vinegar, olive oil, avocado, honey smoked deli turkey, bacon , cooked until crisp and crumbled, crumbled roquefort cheese (about 2 oz), shredded romaine lettuce, pita bread rounds, halved crosswise, hard-boiled egg, chopped finely

ground chicken (2 patties) or ground beef (2 patties), hamburger buns, split and toasted not to firm of a roll, romaine leaves , or, boston lettuce leaves, bacon , cooked crisp, ripe avocado , seed removed, peeled, and cut into 4 slices, tomatoes, hard-boiled small egg, sliced into 4, chopped fresh chives, red wine vinegar, dijon-style mustard, sugar, salt and pepper, mayonnaise, roquefort cheese, crumbled, garlic powder

red-wine vinegar, fresh lemon juice, dijon mustard, garlic clove, minced, salt, sugar, black pepper, extra-virgin olive oil, skinless boneless chicken breast halves (1 1/4 lb), california avocados, head romaine , cut crosswise into 1/2-inch-wide slices (8 cups), bacon slices, cooked until crisp, drained, and finely chopped, tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces, roquefort, crumbled (1/2 to 3/4 cup), watercress , coarse stems discarded, hard-boiled large eggs, halved and forced through a coarse sieve, chopped fresh chives

mayonnaise, salad dressing (such as miracle whip ), milk, dry mustard, salt, pepper, head romaine lettuce or 1 head iceberg lettuce, coarsely chopped, shredded swiss cheese (8 oz), frozen peas, thawed, purple onion, diced, hard-boiled eggs, chopped, chopped smoked turkey or 1 1/2 cups bacon, cucumber, seeded and chopped (optional)

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

head romaine lettuce (i sometimes use loose leaf), bacon, cooked and crumbled and cooled, fresh bean sprout (about a generous handful), hard-boiled eggs, chopped fine, salad oil, granulated sugar, vinegar, ketchup, grated onion, worcestershire sauce

plain yogurt, divided, basil leaves, parsley, stems removed, chopped chives, fresh lemon juice, honey, fresh ground pepper, mayonnaise, salt (optional), pepper (optional), chopped romaine lettuce (1 small head ), halved cherry tomatoes or 1/2 cup grape tomatoes, sliced red onion, diced cucumber, grilled chicken breasts , cut into strips, bacon bits, egg, hard boiled and chopped, shredded colby or 1 1/2 cups colby-monterey jack cheese

stalks celery , cut into 2-inch pieces, onion, quartered, thyme, white wine vinegar, freshly ground black pepper, lobsters, bacon, chopped, hard-boiled eggs, chilled, haricots verts, end trimmed and cut into 1/4-inch pieces, ripe avocados, hearts romaine, trimmed , cut into 1/2-inch slices, yellow and red grape tomatoes, halved, roquefort, crumbled, salt, cobb salad dressing , recipe follows, shallot, finely chopped, dijon mustard, balsamic vinegar, sherry vinegar, walnut oil, vegetable oil, salt and freshly ground black pepper

head romaine lettuce, watercress, hard-boiled eggs (whites and yolks separated ), radishes, roquefort cheese, tomatoes, crisp bacon, ripe avocado, raw egg yolk, dijon mustard, vegetable oil, red wine vinegar, french shallot, chopped, bottled chili sauce (next to the catsup at the market), salt and pepper

ranch dressing, cooked bacon , fried crisp and chopped, green onion, chopped fine, fresh parsley, chopped fine, fresh spinach, romaine lettuce, chopped, radicchio, chopped, eggs, hard-boiled, peeled and quartered, shredded cheddar cheese, popcorn chicken, cooked per package directions, sunflower seeds, toasted and salted, tomato, diced

head romaine lettuce, separated in to leaves, hard-boiled eggs, sliced, shredded swiss cheese, divided, fresh spinach leaves , torn into bite-size pieces, frozen baby english peas, thawed and drained, red onion, thinly sliced and separated into rings, bacon, cooked and crumbled, mayonnaise, salad dressing (miracle whip), sugar, shredded cheddar cheese