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Entree: Bacon, Lettuce & Tomato Salad




Source of Recipe


marthastewart.com


List of Ingredients




24 strips 1/4-inch-thick-cut bacon(1 pound)
2 1/2 bunches lettucesuch as romaine, Bibb, or green oakleaf
1 cup Avocado Dressing (recipe below)
2 pounds tomatoes, preferably red and yellow
1 pint cherry tomatoes
Salt and freshly ground black pepper


Recipe



1. Heat oven to 350°. Arrange bacon strips on a wire rack set over a baking pan. Place pan in oven until bacon is golden brown and crisp, about 40 minutes. Remove from oven, being careful of the bacon fat that has collected under the rack, and set aside.

2. Arrange lettuce in the bottom of a salad bowl; drizzle with half the avocado dressing. Cut tomatoes into 1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half. Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato slices.

3. Arrange whole bacon strips over tomatoes. Drizzle with remaining avocado dressing, season with salt and pepper to taste, and serve immediately

SERVES 12

--Avacado Dressing---

Makes 1 cup
This dressing should be made as close to serving time as possible to prevent it from turning brown.

1 ripe avocado
1/4 cup loosely packed fresh basil leaves
1 small clove garlic, peeled
Juice of 2 limes
3 tablespoons red-wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper

1. Slice avocado lengthwise. Remove and discard the pit and peel, and place flesh in the bowl of a food processor. Add basil, garlic, lime juice, and vinegar; process until combined. Slowly add olive oil through the machine’s feed tube, and process until the dressing is smooth. It should have a thick but pourable consistency; give an extra squeeze or two on the limes to adjust consistency. Season with salt and pepper, and use immediately.