I know what you’re thinking. Not Parmesan again. And salad, again? I know, I know. But you must understand, it’s Parmesan. The king of all cheeses. And this ain’t just any salad. It’s the best kind of salad. You know, the kind of salad loaded with cheese and bacon.
Also, Parmesan features in Boccaccio’s Decameron tale about an imaginary gourmet paradise. I’m talking XV century Italian literature here, guys. The passion for Parmesan has been around for longer than most modern countries. I mean, the man writes about mountains of Parmesan cheese. Like, mountains.
I’ve been looking for that place for a couple of years now. I’ll let you know if I get lucky. I won’t tell you were it is, though. I’ll just sent a postcard.
Anyway, this rich history is of course the main reason why I made this salad. Duh.
That, and I was so sleepy this morning it took about ten minutes for me to realize I was trying to fit both my legs into one leg of my pants. So this is all I could manage in the state I’m in.
But try it. You won’t regret it. The play of textures and the blend of sweet, salty and crispy ingredients is, in a word, heavenly. Did you hear angels sing? Because they did. And if you listen very closely, you’ll hear their silver voices chanting one word in a trance-like rhythm:
And then of course there’s the celestial heavy metal band bellowing Bacooon!! at the top of their lungs in the background. They never miss a beat, those little rascals.
Let’s get the show on the road:
Date Bacon Parmesan Salad
Sevings: it’s completely up to you and how much cheese and bacon you can eat
Prep time: 30 minutes tops
You will need:
- Baby greens
- Parmegiano Reggiano
- Bacon, cut into cubes or strips
- Pitted dates, cut into quarters
- Olive oil, balsamic vinegar, salt and pepper to taste, to dress the salad
Note: This salad is super easy and super tasty, perfect for those sultry summer days, and good enough to impress your guests. If you need more salad recipes, check out our Strawberry Almond Brie Salad, Provolone Salad, and Pistachio Mozzarella Salad.
First off, wash your salad greens and arugula and place them in a large bowl. The amount of each depends on how much you like baby greens and arugula. In fact, you could just as well make this salad using only arugula, if you really like it. Plus, you will look like a goat whilst eating, which is always a perk.
Now cook your bacon in a pan with a drizzle of olive oil until nice and crispy, then place on a paper-towel-lined plate to catch any extra grease. Again, the amount is up to you, but don’t skimp. The bacon and date pairing is one of the best flavor combos ever.
Allow to cool.
Cut your Parmesan cheese into small, fine slices, until you feel you have enough to transport yourself or your guests to Parmesan Paradise, and add to the greens.
Now, you are absolutely entitled to eat this like this, and no one will judge you. At least I know I won’t, because, you know, been there, done that.
But bear with me if you can, the final result will definitely be worth your while.
Cut up your dates and add to the salad. Don’t be to heavy handed with these; a little goes a long way, and they’ll overpower the bacon and cheese, which we most certainly do not want happening. Ever.
Last, but not least, top the salad with the cooled bacon. Add a drizzle of good olive oil and balsamic vinegar, and a sprinkle of salt and pepper. That’s seriously all the dressing you’ll need.
Now, eat, drink and be merry. You’ll thank me later 🙂