Named for the neighborhood in which it was created, the Hancock Salad has become a part of my family's go-to recipe arsenal. I made this during my first recipe demonstration at PaleoFX and for my first paleo cocktail party with iGnite of Austin. It will be featured in my book, It's Paleo Y'all, for sure.
The Hancock Salad
serves 4
1 head romaine lettuce, rinsed and separated into individual leaves
4 slices bacon
3 caramelized onions, divided
(Recipe follows)
1 large clove garlic
1 teaspoon salt
1/2 teaspoon dijon mustard
1/2 teaspoon black pepper
1/4 cup red wine vinegar
3 Tablespoons canned coconut milk
2 Tablespoons Olive Oil
Cook bacon until crispy; drain, crumble and set aside. In a blender, combine 1/4 cup caramelized onions (set the rest aside) and remaining ingredients. Toss your desired amount of dressing with the romaine, top with remaining caramelized onions and crumbled bacon before serving.
Perfectly Caramelized Onions
2 Tablespoons coconut oil
2 Tablespoons butter
4 onions, halved and sliced thin
1 Tablespoon salt
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