Iron Heart Personal Training

DAY TWENTY FOUR:

Salmon + Bacon + fresh Mushrooms on a bed of red leaf & radicchio lettuce drizzled with a reduced balsamic & shallot dressing….very good except….always test your lettuce first, this radicchio was extremely, more than usual, crazy bitter!  I wound up picking most of it out, little kid style

UPDATE!  Request for dressing recipe:

Ingredients:

4 slices bacon

2 tbsp minced shallot

1/3 c balsamic vinegar

2 tbsp chicken broth

1 tbsp extra virgin olive oil

Method:

Cook the bacon in the oven, 400 degrees, till crisp (or preferred “doneness”).  Drain off oil, saving about 1 tbsp.   Let bacon cool, chop, and set aside.

Warm a pan over medium heat with the reserved 1 tbsp of bacon drippings.  Add the shallot and saute for 1-2 minutes, then raise the the heat to medium/high.  Add the vinegar and deglaze the pan, stirrring to scrape up any browned bits.  Add the chicken broth, reduce heat to low, and simmer for about 5 minutes.  Whisk in the olive oil.  Remove from heat.  Cover to keep warm OR let cool to room temp., your choice.    When the salmon is ready, place it on top of the salad greens and top with chopped bacon and finish with drizzled dressing.