For the Dressing:
1 egg
1 tsp Vegetariano Italian Salt Blend
3 Tbsp White Balsamic Vinegar
1 Tbsp Creole Mustard
¾ cup Grape Seed Oil
¾ cup Sicilian Lemon Olive Oil
1 cup Blue Cheese, crumbled
For the Salad:
3 Tbsp Sicilian Lemon Olive Oil
1 head Romaine Lettuce
Vegetariano Italian Salt Blend
2 slices Bacon
4 Cherry Tomatoes, quartered
¼ cup Blue Cheese, crumbled
1. Cook the bacon: In a large cold skillet, place the bacon strips. Turn on to a medium high temperature and cook the bacon until crispy. Once crispy remove from the heat and drain on a paper towel. Crumble the bacon into a dish and set aside for topping the salad.
2. Prep the dressing: In a food processor or blender add the egg, White Balsamic Vinegar, Vegetariano Italian Salt Blend, Creole Mustard, and half the oil.
3. Create the emulsification: Cover and process for about 10 seconds on a low speed. Without stopping the blender, slowly drizzle the remaining oil until all of the oil has been added. Add the crumbled blue cheese and process just until combined.
4. Prepare the romaine: Making sure to leave the base of the lettuce intact cut the head of romaine in half lengthwise and then half again to create 4 long segments. Brush each segment with Sicilian Lemon Olive Oil and a grind of Pepato Italian Salt Blend. Heat a large skillet on medium high heat. Grill the romaine wedges for about 3 minutes, turning to each side after about 1 minute.
5. Dress the salad: Place the romaine on a serving plate. Drizzle with blue cheese dressing. Top dressed salad with tomatoes, bacon, and more blue cheese. Enjoy!