Romaine Hearts with Braised Cherrywood Smoked Bacon and Chimichurri

Recipe by Jason Riels, Nueske's Southwest Regional Sales Manager

Cool, crisp hearts of Romaine topped with warm, tender braised cherrywood smoked bacon and chimichurri.

Prep: Cook: Total: Serves:
15 minutes 2 hours 2 hours 15 minutes 1-2


Chimichurri Ingredients:

  • 3 Cloves Garlic
  • ½ C. Fresh Cilantro, washed
  • ½ C. Fresh Flat-Leaf Parsley, washed
  • ⅛ C. Fresh Oregano, washed
  • ½ Tbsp. Red Wine Vinegar
  • ½ Tbsp. Lime Juice
  • ½ tsp. Crushed Red Pepper Flakes
  • ½ C. Extra Virgin Olive Oil
  • Salt & Pepper, to taste


Place Romaine hearts in a serving platter.

Chimichurri: Wash and drain your herbs well. Finely chop the garlic, cilantro, parsley, and oregano. Place the diced herbs and garlic in a medium bowl with the vinegar, lime juice, and red pepper flakes. Slowly whisk in the olive oil and add salt and pepper, to taste. This will make slightly more than a cup of chimichurri.

In a sauté pan, over medium-high heat, begin to brown the diced braised bacon and then add ½ cup of olive oil once the bacon is golden brown. Allow the olive oil and bacon to warm together for about 10 seconds and then add 1 cup of the chimichurri. Heat the oil and bacon with the chimichurri for about 20 seconds. Remove from heat.

Pour the warm bacon and chimichurri mixture over the Romaine hearts and serve immediately.