INGREDIENTS
- 1 – 2 lb Peamale Bacon, sliced
- 1 carton eggs, hard boiled
- 2 heads of romaine lettuce, cut in 1 1/2-inch thick slices
- 1 cup Blender Caesar Salad Dressing
- 1 cup croutons
- 1/2 cup grated parmesan cheese
- 1 lemon
DIRECTIONS
- Grill Peamale bacon to an internal temperature of 160°F (71°C)
- Place eggs in a large pot of cold water (with 2 tbsp of vinegar) and bring to a boil, reduce and let sit for 5 minutes. Remove eggs from hot water and immerse in a large bowl of cold water. Allow to cool for 5 minutes. Once the eggs are cooled, they should be peeled, in order to prevent discolouration of the egg whites.
- Arrange lettuce slices on plates. Top with pork belly, 2 eggs, grated parmesan cheese and a few crouton. Spoon 2 tbsp salad dressing over top. Garnish with a lemon slice.
Serves 8-10