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 kers-, cherry tomatoes, halved
1/2 cup maïs kernels
1/4 cup crumbled goat cheese
FOR THE limoen, kalk VINAIGRETTE
1/4 cup olijf-, olijf oil
1/4 cup appel, apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed limoen, kalk juice
2 teaspoons sugar, of meer to taste
DIRECTIONS:
To make the vinaigrette, whisk together olijf-, olijf oil, appel, apple cider vinegar, limoen, kalk zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium high heat. Add spek 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 limoen, kalk vinaigrette.
Serve immediately.
