Greenhouse Grown Mini Romaine Wedge

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Greenhouse Grown Mini Romaine Wedge

Servings: 4
Products Used: Greenhouse Grown Mini Romaine, Tanimura & Antle Artisan® Sweet Italian Red Onions

Ingredients
    • 2 Heads Tanimura & Antle Greenhouse Grown Mini Romaine
    • 2 Tanimura & Antle Artisan® Sweet Italian Red Onions, sliced 1/4” rings
    • 2 Tbsp. Extra virgin olive oil
    • 2 Slices Thick bacon
    • 2 Tbsp. Shaved Pecorino Romano cheese
    • 12 Grape tomatoes
    • Ranch dressing of your choice
    • Fresh ground pepper & sea salt
Directions
  1. Wash mini romaine and cut heads in half lengthwise; drain cut-side down.
  2. Heat frying pan and cook bacon over medium heat until crisp; remove and drain; discard excess fat from pan; chop bacon finely and set aside.
  3. Brush cut side of mini romaine with olive oil; season with salt & pepper.
  4. Brush onion with olive oil and season with salt & pepper.
  5. Toss grape tomatoes in 1 tsp olive oil and season with salt & pepper.
  6. Roast tomatoes and 1/4” onion rings in oven at 400° for approximately 5 minutes.
  7. Place mini romaine on plate and shave Romano cheese over.
  8. Top with onion rings, bacon bits and roasted tomatoes.
  9. Drizzle with your favorite Ranch dressing.
  10. Serve immediately.