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Salad with Avocado, Tomatoes, Bacon, and Roquefort

Source of Recipe

"Cook's Illustrated Cookbook" by the editors of America's Test Kitchen


Recipe Introduction

"This salad features rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton."

List of Ingredients

â—¦ 5 slices bacon, cut into ½-inch pieces
â—¦ 3 tablespoons red wine vinegar
â—¦ 3 tablespoons extra-virgin olive oil
â—¦ Salt and pepper
â—¦ 6 ounces cherry tomatoes, halved
â—¦ 1 avocado, halved, pitted, and cut into ¼-inch pieces
â—¦ 6 ounces (6 cups) baby arugula
â—¦ 1 head Boston or Bibb lettuce (8 ounces), torn into bite-size pieces
â—¦ 3 scallions, green parts only, sliced thin
â—¦ 6 ounces Roquefort cheese, crumbled (1 ½ cups)


Recipe

Cook bacon in 10-inch skillet over medium heat until browned and crisped, 5 to 7 minutes; transfer with slotted spoon to paper towel-lined plate and set aside.

Whisk vinegar, oil, ¼ teaspoon salt, and â…› teaspoon pepper in small bowl until combined. In medium bowl, toss tomatoes and avocado with 1 tablespoon vinaigrette; let sit 5 minutes.

Toss arugula, lettuce, and remaining vinaigrette in large bowl; season with salt and pepper to taste. Divide greens among individual plates; top each with portion of tomato mixture, then sprinkle with portion of bacon, scallions, and Roquefort.
Serve immediately.

Serves 6