Ingredients
1 head live butter lettuce, torn
3/4 c cherry tomatoes, halved
1 can whole or sliced black olives
6 slices of bacon, cooked &crumbled
1/4 c grated sharp cheddar
2 tbsp fresh basil, chopped
2 tbsp fresh cilantro, chopped
1/4 c shredded fresh parmesan
3/4 c homemade ranch dressing
2 russet potatoes, washed & sliced lengthwise into long matchstick shape (french fry shape), skin on
olive oil, 1/2 c
sea salt
4 sprigs rosemary, sticks removed
Preparation
Prepare homemade dressing to taste.
Tear lettuce, halve tomotoes and toss, add basil, cilantro and olives in salad bowl; toss. Set aside and chill.
Fry potato matchsticks in olive oil in batches until golden & fragrant, about 5 minutes a side; once removed from pan - drain on paper towels & toss with salt and rosemary - set aside, keep warm.
In large salad bowl, mix lettuce, tomato, olive mixure with bacon & dressing - coat completely. Toss in cheddar cheese.
Serve on individual plates and top each serving with potato matchsticks (french fries) and fresh ground pepper. Sprinkle with fresh parmesan. Serve immediately.
