¼tspeach smoked paprika, garlic powder, black pepper
¼tspliquid smoke
Salad
1head iceberg lettuce
1cupcherry tomatoes
1cupblue cheese dressing200 g
¼cupcrumbled blue cheese30 g
Instructions
"Bacon" Bits: Peel and dice carrots into small pieces. Combine all remaining Bacon Bit ingredients in a small bowl, then stir in the carrots to coat. Let marinate for 15 minutes (but the longer the better!).
Prep Salad: Wash and trim any extra stem from the iceberg lettuce, being sure to leave some root intact to hold the lettuce together. With the stemside on the cutting board, cut lettuce into 4 wedges. Quarter the cherry tomatoes.
Cook "Bacon": Heat a large saute pan over medium heat. Add the carrot pieces and the marinade to the pan. Cook until most of the liquid evaporates and carrots slightly caramelize (if sugar begins to burn, reduce heat).
Serve: Place a wedge of iceberg onto each plate, topping with blue cheese dressing, crumbled blue cheese, tomatoes, and "bacon" bits.