Wednesday, February 11, 2009
The idea for this salad is so obvious, and yet I'll bet it's something most of us have never actually made before. Take the famous (for good reason) BLT sandwich, and turn it into a salad. Easy. Make a delicious homemade dressing to drizzle over it. Still easy. And now you can call it lunch, dinner, midnight snack, appetizer, or Shirley. Whatever you want.
This is a great weeknight supper, as the effort involved is minimal - the only cooking is the bacon, and there is very little chopping or stirring to do. It's perfect for a Wednesday. Hence our choice to have it tonight. But if you make it on a Thursday, I'm sure it will taste just as delicious.
Adapted from Stonewall Kitchen Favorites
4 slices of bacon
1/2 head of Romaine or other crisp green lettuce leaves, torn into pieces
a dozen or so cherry tomatoes (preferably of multiple colors), halved
1/2 teaspoon Dijon mustard
salt and pepper
1 tablespoon chopped fresh parsley
1 scallion, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons EVOO
1. Cook the bacon in a skillet, and place on paper towels to drain. When it is cool enough to handle, tear or crumble it into small pieces, about 1/2 inch. Set aside.
2. Make the vinaigrette by placing mustard, salt and pepper to taste, parsley, scallions, red wine vinegar, and EVOO in a glass jar or salad shaker, and shake vigorously. (Alternatively, combine in a bowl and whisk thoroughly).
3. Arrange lettuce in individual salad bowls and place tomato halves around the perimeter. Drizzle a generous amount of dressing over each salad and top with bacon pieces in the center. Serve.
And there it is, an old school favorite made slightly newer school. Enjoy!