BLT Salad with Maple-Cured Bacon

Name: BLT Salad with Maple-Cured Bacon
Yield: serves 4
Ingredients: 1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon; 1/2 shallot, minced; 1 tablespoon sherry vinegar; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 large head frisée, torn into bite-size pieces; 2 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak, large ones sliced or cut into wedges; 6 ounces blue cheese, such as Roaring Forties or Stilton, cut into 4 equal wedges

December 9, 2011

I like taking foods I’ve grown up with and putting an adult spin on them. This knife-and-fork salad contains the elements of a BLT—bacon, lettuce, and tomato—but I replace the mayo with a big wedge of incredibly full-flavored Roaring Forties blue cheese. It’s important for the bacon to be superthick, almost like a ham steak. If you don’t make the bacon yourself, which is so beyond worth it, go to your local butcher and bring home slab bacon. There are only a handful of ingredients in this simple dish, but they are all important and shouldn’t be skimped on.

Recipe information

Yield
serves 4

Ingredients

1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon

1/2 shallot, minced

1 tablespoon sherry vinegar

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large head frisée, torn into bite-size pieces

2 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak, large ones sliced or cut into wedges

6 ounces blue cheese, such as Roaring Forties or Stilton, cut into 4 equal wedges

Preparation

Step 1
In a large skillet, cook the bacon over medium heat until crisp, about 3 minutes per side. Drain on paper towels. Cut the bacon slices in half crosswise.
Step 2
In a large bowl, combine the shallot, vinegar, and olive oil; season with salt and pepper. Add the frisée and toss with the vinaigrette.
Step 3
To serve, mound the frisée on 4 plates. Arrange the bacon, tomatoes, and blue cheese around the frisée.

Michael's Genuine Food

TagsSalad Bacon Cured Meat Meat Frisée Chicory Leafy Greens Vegetable Blue Cheese Cheese Dairy Heirloom Tomato Tomato Main Side Dinner Gluten Free Nut Free Quick Easy Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes