BLT Salad with Warm Onion Viniagrette
* Exported from MasterCook *
BLT Salad with Warm Onion Vinaigrette
Recipe By : Florida Tomato Committee - June, 2000
Serving Size : 4 Preparation Time :0:00
Categories : Salads / Salad Dressing
Amount Measure Ingredient -- Preparation Method
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1 thin loaf French bread -- (baguette)
1/4 cup olive oil
5 slices bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 large tomatoes -- cored
1 head romaine lettuce
1 medium onion -- chopped
Salt and freshly ground pepper to taste
Preheat oven to 400 F. Slice the loaf of bread on the diagonal into 12 3/4-inch thick slices. Lay them on a baking sheet and toast in the oven for 15 to 20 minutes, until golden brown. Brush each one lightly with olive oil and set aside.
While the bread toasts, fry the bacon in a large skillet until crisp, pouring off all but 2 tablespoons of the fat. Put the bacon aside on a plate lined with a paper towel.
Put the vinegar, sugar, and basil in a mixing bowl and set aside. Slice the tomatoes into thin wedges and put them aside in a separate salad bowl. Wash the inner leaves of lettuce and dry them well. Tear into pieces and add them to the bowl with the tomatoes.
Heat 2 tablespoons of the remaining olive oil in the pan with the bacon fat. Add the onion and saute over medium heat, stirring for 1 minute. Scrape the onion into the bowl with the vinegar and stir the dressing well.
Pour the dressing over the tomatoes and lettuce and toss well. Season to taste with salt and pepper.
To serve, arrange 3 slices of toast on each plate, ends touching in the center.
Pile the dressed salad in the center of the toasts, then crumble the bacon and sprinkle it over the top of each salad. Serve at once.
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NOTES : A delicious and easy to prepare salad.
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