Want a way to showcase that beautiful, crisp, fresh romaine you received in your CSA box? There’s no better way to do it than in Maple-glazed Bacon, Tomato & Avocado Lettuce Wraps!
This is a quick and simple recipe that shows beautifully and tastes healthy and wonderful. The bacon is cooked in the oven on a rack over a foil covered sided baking pan. I use Grade B real Maple syrup to baste the bacon strips half way through their cook time, turning and basting several times. This elevates the flavor of your lettuce wraps to new heights! Fresh chopped heirloom tomatoes, ripe avocado, crisp romaine leaves and a drizzle of pesto mayonnaise completes the dish. It makes a simple, delicious and gorgeous dish for any time of day. Serve it as a breakfast/brunch item with scones, as lunch with a side of fruit, or as a tapas or starter for dinner. You can even sprinkle some blue cheese crumbles on top to add some more pizzaz.
8 med-lg Romaine leaves (appetizer size = 3 sm-med Romaine leaves)
6 slices thick cut Applewood smoked bacon
2 Tbsp grade B pure maple syrup
1 large heirloom tomato
1 ripe avocado
2 Tbsp mayo
1 tsp pesto
salt and fresh ground pepper to taste
2 Tbsp crumbled blue cheese (optional)
- Preheat oven to 375°.
- Cover a sided baking sheet completely with heavy duty foil. Place a rack on the sheet and spray with cooking oil. Layer 6 slices of bacon in a single layer on the rack and bake for approximately 25 minutes. After 10 minutes, baste the slices with maple syrup. Cook another 5 minutes then turn the slices and baste again with maple syrup. Cook another 4 minutes and then turn the slices and baste one last time with maple syrup. Cook 4-6 more minutes or until bacon is cooked through and nicely caramelized but not overdone. (Cooking time will depend on oven and thickness of bacon. Alter accordingly)
- While bacon is cooking, chop tomato and avocado into a large chop. Mix pesto and mayonnaise and fill into a plastic bag or squeeze bottle.
- To assemble, put two large or 3 small lettuce leaves on plate. Top with chopped tomato and avocado. Cut bacon with kitchen shears into small pieces and layer on top. If using a plastic bag, cut a small tip out of a bottom corner and squeeze the pesto/mayo mixture and drizzle it across the lettuce leaves. Sprinkle with blue cheese crumbles if using, and season with salt and pepper.
The best way to cook bacon is in the oven using this process. Even if you are not making maple bacon, I always cook my bacon in the oven. It is simple and easy without all the mess. Afterward I just fold up the foil and toss. If needed, I put soapy water on the sheet and lay the rack in upside down to soak for an easier cleanup. Spraying it with oil also helps and may eliminate this step.
(Printable recipe can be found in my recipe index under Salads)