It is spring after all, so why not a great salad? Because I am not a plain-jane salad person and I rarely if ever bring salad to work or eat for dinner, I do believe I would be classified as a 'picky salad' person. Unless it is a really good salad, I would rather skip it. But, to remedy my salad issues, I have started consistently using preserved lemons. It is my most secret ingredient I use in my kitchen. And they are no exception for making this salad worth making. I make preserved lemons at home (takes 5 minutes) and they sit in your fridge and really don't have a shelf life. I have one jar that is over 2 years old I am still working on! They are also fantastic holiday gifts to make for others.
I grilled the romaine hearts, sauteed salt capers. You could invest in a bag of these little gems from amazon. They will most definitely last you a while. Capers are a berry, and they have a wonderful astringent taste that adds to any sauce, vinaigrette or as a garnish. And as you know, while on AIP it is important to keep tastes strong to carry a dish and not get bored.
I also quick pickled red onions for this dish, as well as crumbled cooked bacon. I slice my onions thinly and soak in apple cider vinegar for 15 minutes. It works perfectly to both mellow the raw onion and start adding acid to the dish to round flavors.
- 2 heads romaine hearts
- 2 Tbls chopped preserved lemons
- 3 Tbls Capers
- 4 tsp. apple cider vinegar
- 1 tbls olive oil
- pinch salt
- 1/2 pound bacon
- 1/3 cup very thinly sliced red onion
- 6 jumbo shrimp
- 1 tbls coconut oil or cultured ghee
- Wash romaine. trim outer leaves of romaine and slice head of romaine longways in half. On a grill or a grill pan, grill romaine for 2 minutes. Remove from heat.
- Thinly slice red onion, put in bowl and add 2 tsp. apple cider vinegar. Toss to coat and set aside.
- In a cast iron skillet, cook bacon until very brown. Drain on paper towel, let cool and crumble.
- In a small saute pan, heat coconut oil (or cultured ghee) and add capers. Saute for about 5 minutes. With a spoon, remove from pan and with the remaining butter/oil add the prawns to it. Cook until prawns are cooked; about 5 minutes.
- To make dressing, chop preserved lemon and measure out 2 tbls. Add to a bowl and add 2 tsp. apple cider vinegar, 1 tbls olive oil and a pinch of salt. Whisk together with fork.
- To assemble, put grilled romaine on a plate, top with a handful of crumbled bacon and handful of picked onions. Drizzle with dressing and garnish with shrimp.