Bacon, Lettuce and Grilled Tomato Salad
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 226.79 g bacon, cut into bite sized pieces (reserve all the drippings)
- 29.58 ml shallots, minced
- 22.18 ml red wine vinegar (it called for sherry vinegar)
- 4.92 ml fresh thyme (or 1/4 - 1/2 tsp dried)
- 1.23 ml kosher salt
- 0.61 ml fresh ground black pepper
- 473.19 ml cherry tomatoes, stemmed
- 1 large crusty sandwich roll, cut in half lengthwise
- 340.19 g lettuce, torn into bit size pieces (your choice)
- 2 scallions, thinly sliced (white and light green parts only)
- olive oil, as needed
directions
- Dice up the bacon into bite size pieces. Place a large skillet over medium heat and cook the bacon until crisp. Remove the bacon from the pan, making sure to reserve the bacon grease. Pour the grease into a measuring cup, you want to have 6 tablespoons of bacon grease and if you have less than that, add a little olive oil to top off the mixture.
- In a medium bowl, mix the shallot, vinegar, thyme, salt and pepper. Slowly add the bacon grease to the bowl while whisking.
- Add a little bit of the dressing to the tomatoes. Grill the tomatoes over medium heat in a grill basket, or just on the grill. Cook until the skins begin to crack and char. Roughly 4-5 minutes.
- While the tomatoes are cooking, cut the roll in half. Then brush the cut sides of the roll with a little of the dressing. Then grill the roll over direct medium heat until the bread begins to char and develop nice grill marks, but watch closing and don't burn it. Remove the bread from the grill and cut into large croutons.
- Arrange a bed of lettuce into individual bowls and top each with some of the bacon, tomatoes, scallions and croutons. Drizzle some(too taste) of the dressing over the top and enjoy.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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