Ingredients:

  • 120 ml extra-virgin olive oil
  • 60 ml red wine vinegar
  • 15 g Dijon mustard
  • 5 g dried oregano
  • 2 cloves garlic, minced
  • 2 g granulated sugar
  • 3 g sea salt
  • 2 g cracked black pepper
  • 300 g Romaine heart, chopped into 1-inch squares
  • 200 g Iceberg lettuce, shredded
  • 150 g cherry tomatoes, halved
  • 100 g Persian cucumber, sliced into half-moons
  • 30 g red onion, thinly shaved
  • 50 g sourdough croutons
  • 40 g shredded carrots
  • 30 g grated Parmesan cheese
  • 2 strips crispy crumbled bacon

Instructions:

  1. Combine extra-virgin olive oil, red wine vinegar, Dijon mustard, oregano, minced garlic, sugar, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is opaque and emulsified.
  2. Wash the chopped Romaine and shredded Iceberg in ice-cold water. Use a salad spinner to remove all moisture, ensuring the leaves are completely dry to allow dressing adhesion.
  3. In a large wooden bowl, layer the dried greens. Top with halved cherry tomatoes, cucumber half-moons, shaved red onion, and shredded carrots.
  4. Add the sourdough croutons, grated Parmesan, and crumbled bacon to the bowl.
  5. Drizzle the dressing over the components and toss gently to coat, ensuring the greens maintain their loft and structural integrity.