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Salads don’t have to be boring. We’re injecting wood-fired flavor into romaine lettuce for a truly unique experience.
1 Cup Mayonnaise
1/4 Cup buttermilk
4 Ounce blue cheese
1 Clove garlic, minced
1 Tablespoon chopped flat-leaf parsley
salt and pepper
2 Strips bacon
1 Head romaine, sliced in half lengthwise with core kept intact
1 Tablespoon Olive oil
1/4 Teaspoon kosher salt
black pepper
2 heirloom tomatoes, chopped
8 Ounce blue cheese
1 Scallion, sliced
1 Tablespoon chopped flat-leaf parsley
1 Cup Mayonnaise
1/4 Cup buttermilk
4 Ounce blue cheese
1 Clove garlic, minced
1 Tablespoon chopped flat-leaf parsley
To Taste salt and pepper
: 400 ˚F
2 Strips bacon
1 Head romaine, sliced in half lengthwise with core kept intact
1 Tablespoon Olive oil
1/4 Teaspoon kosher salt
Pinch black pepper
2 heirloom tomatoes, chopped
8 Ounce blue cheese
1 Scallion, sliced
1 Tablespoon chopped flat-leaf parsley