Ingredients
The following ingredients have 4 Servings
- 8 pieces of thick, center-cut, pork bacon, uncooked
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon ground chili powder
- 2 tablespoons honey
- 1 tablespoon water
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, removed from sprigs
- 1 tablespoon fresh chives, chopped
- 1.5 tablespoons fresh basil, chopped
- 1 whole clove of garlic
- 1 cup plain, Greek yogurt
- 2 tablespoons low-fat buttermilk
- 1/2 teaspoon ground black pepper
- 1 pinch salt
- 8 large Romaine leaves
- 1/2 cup crumbled Feta Cheese
Instruction
- On a piece of parchment paper, lay the bacon slices (fat side up) on top of one another in an angled position. Combine all of the glaze ingredients in a small bowl.
- Pour the glaze evenly over the bacon. Use the back of a large spoon to spread the mixture out over each piece of bacon. Cover the bacon in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.Place each strip of bacon on the prepared baking sheet in a single layer.
- Bake the bacon until slightly brown and crispy. About 15-18 minutes. Watch carefully because it might burn! I placed the baking sheet on a rack in the middle of the oven to avoid this.
- Let the bacon cool on the pan for 3 minutes before using tongs to transfer to a cutting board. Once completely cool, chop the bacon into crumbles, using a large serrated knife. Set aside.
- Put all of the ingredients in the bowl of a food processor and process on high until smooth.
- You may need to add a bit more buttermilk or water, depending on how thick or thin you like the consistency of your dressing.
- Pour the dressing in two 6 oz. canning jars fitted with lids.
- Top each romaine leaf with about 2 T. of crumbled bacon, drizzle with dressing, and top with about 2 T. of crumbled feta.
