Email to Cat      

BLT Salad with Warm Bacon Dressing

Source of Recipe


From "Good Times, Good Grilling" by Cheryl & Bill Jamison






List of Ingredients



• 3 slices uncooked bacon, chopped
  
• 1 small shallot, minced
  
• 3 Tbsp mild-flavored olive oil
  
• 1 to 2 Tbsp white vinegar
  
• 1/4 tsp sugar
  
• 2-1/2 pounds vine-ripened tomatoes, preferably of different varieties, colors and sizes
  
• Flaky sea salt or coarse salt
  
• Coarsely ground pepper
  
• 2 handfuls mixed baby greens
  






Instructions



1. Prepare dressing: In skillet over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and drain on paper towels. Add shallot to drippings and sauté a minute or two, just until soft. Whisk in oil, vinegar and sugar, and reserve.
   
   
2. Slice each tomato into 3 or 4 very thick rounds, avoiding any tough yellowish core from top center of tomatoes. As neatly as possible with soupy, ripe tomatoes, transfer them to individual salad plates and stack them, from larger sizes to smaller, with some of each color in each stack. As you build, moisten surface of each with a bit of dressing, several bacon crumbles, and a few grains of salt and pepper. Tuck greens in around bottom.
   
   
3. Spoon remaining dressing over tops of salads equally, scatter on any remaining bacon, and a little more salt and pepper. Serve at room temperature.
   
   Makes 6 servings.