{"id":2546,"date":"2015-04-05T09:55:25","date_gmt":"2015-04-05T14:55:25","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2546"},"modified":"2015-04-04T20:31:06","modified_gmt":"2015-04-05T01:31:06","slug":"onion-egg-bacon-salad","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2546","title":{"rendered":"Onion Egg & Bacon Salad"},"content":{"rendered":"

\"Onion<\/a><\/p>\n

After another week in what should (and eventually must) be my hometown of New Orleans, it was time to shock my body by reintroducing it to vegetables. I came up with this quick salad roughly based on a classic Commander’s Palace<\/a> offering that has raw onion blended into the dressing. This isn’t a low-calorie diet salad by any stretch, though it sure is tasty.<\/p>\n

I grated the cheese with a Microplane, although coarse grating would make it more prominent. Go with coarse for both the egg and cheese. As for the oil, if you don’t like the taste of olive oil, use something more neutral like grapeseed.<\/p>\n

Time: 15 minutes (plus bacon and egg cooking)<\/strong><\/p>\n

Serves: 6<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

2 tablespoons white wine vinegar
\n1 tablespoon yellow onion \u2013 finely chopped
\n1 egg yolk \u2013 raw
\n\u00bd teaspoon kosher salt
\n1 pinch fresh ground black pepper
\n\u00bd cup extra-virgin olive oil
\n\u00bd cup caramelized onion cheese – grated
\n2 heads romaine lettuce \u2013 torn
\n3 hard boiled eggs \u2013 grated
\n6 strips crisp bacon – crumbled<\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

Place vinegar, onion, egg yolk, salt and pepper in a blender. Cover and turn on blender. Drizzle in oil until emulsified.<\/p>\n

Pour the dressing into a large bowl and whisk in the cheese.<\/p>\n

Add the romaine to the bowl and toss to evenly coat.<\/p>\n

Plate the romaine topped with the grated egg and bacon.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

After another week in what should (and eventually must) be my hometown of New Orleans, it was time to shock my body by reintroducing it… <\/p>\n","protected":false},"author":1,"featured_media":2544,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,40,10,6],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/04\/Onion-Egg-Bacon-Salad.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2546"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2546"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2546\/revisions"}],"predecessor-version":[{"id":2549,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2546\/revisions\/2549"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2544"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}