yield: 4 SERVINGSprep time: 10 MINUTEScook time: 10 MINUTEStotal time: 20 MINUTES
INGREDIENTS:
4 slices bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup ciliegia tomatoes, halved
1/2 cup mais kernels
1/4 cup crumbled goat cheese
FOR THE lime, calce VINAIGRETTE
1/4 cup oliva oil
1/4 cup mela, apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime, calce juice
2 teaspoons sugar, o più to taste
DIRECTIONS:
To make the vinaigrette, whisk together oliva oil, mela, apple cider vinegar, lime, calce zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon, pancetta affumicata and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime, calce vinaigrette.
Serve immediately.
