1 large head Romaine lettuce (or 2 small)
1/2 lb. Canadian bacon, diced
1 cup whole, blanched (no skin) almonds
Your favorite bottled balsamic vinaigrette
1/3 cup shaved (or grated) Parmesan cheese
Wash lettuce, tear into bite-sized pieces, wrap in tea towel and refrigerate at least 30 minutes.
In a medium skillet, saute bacon pieces in a little olive oil until crunchy. Remove to a small bowl. In same skillet melt a couple of tablespoons of butter. Add almonds and saute, stirring until golden brown. Sprinkle with a little salt.
Arrange lettuce on a deep platter (a pasta bowl works well). Sprinkle cheese shavings on top. Add enough vinaigrette to moisten lettuce well. Scatter almonds and bacon all over top. Serves 2 - 4 depending on if it's the main course or not.
Serving suggestion: A mound of this salad and some store-bought sticky buns are all I need for dinner.