Tuesday, June 15, 2010

Bacon, Lettuce and Tomato Salad

Bacon, lettuce and tomato is the perfect summer salad. This was a really easy recipe and all of my guests asked for it before they left. It’s the perfect compliment to grilled meat.

Bacon, Lettuce and Tomato Salad

4 thick slices crusty sourdough bread

4 tablespoons butter (1/2 stick)

1 ounce finely shredded cheese (use parmesan or cheddar-jack mix – depending on what you are making)

3 Tbsp Red Wine Vinegar

6 Tbsp Olive Oil

1 Tbsp coarsely chopped fresh flat-leaf parsley

Salt and Pepper

8 slices bacon

8 cups baby spinach and red lettuce mix

12 cherry tomatoes, halved

Preheat oven to 400 degrees.

Using a serrated knife, remove the crusts from the sourdough bread. The tear into 1” pieces. Place on baking sheet and toast in the oven for 8 minutes. Remove from oven but leave the oven on. Melt butter and drizzle over croutons. Toss. Arrange croutons in a single layer on the baking sheet. Sprinkle with cheese and return to oven. Bake 5 minutes. Remove and set aside.

Place vinegar in a bowl. Slowly add oil. Whisk in the parsley, and season the vinaigrette with salt and pepper.

Preheat a large frying pan over medium heat. Add bacon and cook. Transfer to paper towel to drain.

In a large bowl, toss the lettuce with vinaigrette to coat. Divide the salad among 4 plates. Add bacon. Garnish with cherry tomatoes and croutons and serve.

Bon Appetit!