Blt Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: + 1/2 T olive oil,
1 1/2 tbsp: Balsamic vinegar,
2 tbsp: Finely chopped basil + small -whole leaves for garnish,
1/4 tsp: Salt,
Pinch freshly ground pepper,
2 medium: Tomatoes-cored, seeded and -coarsely chopped
8 Thick slices: bacon, cut -crosswise into 3/4" strips
2 large: Bunches arugula,
Pan-roasted garlic potatoes*,
1/4 cup: Finely chopped Vidalia or -other sweet onion,
1/2 cup: Crumbled blue cheese,
Directions:
* Pan roasted garlic potato recipe follows
Combine oil, vinegar, chopped basil, salt & pepper. Toss 1 T of the
dressing with the tomatoes. In a skillet, cok the bacon until crisp.
Drain on paper towels.
Toss the arugula with the remaining dressing and arrange on 4 large
plates. Scatter the bacon and potatoes over the arugula and sprinkle
the onion and blue cheese on top. Scatter the marinated tomatoes and
basil leaves over the salad and serve.
Pan-roasted garlic potatoes:
2 T olive oil
8 lg unpeeled garlic cloves 1 lb new potatoes, quartered and
sliced crosswise 3/8" thick
1 t kosher salt
1/4 t freshly ground pepper
In a heavy 12-in skillet, heat the oil. Add garlic and cook over
moderate heat, stirring occasionally, until golden, anout 5 minutes.
Add the potatoes and sprinkle with the salt and pepper. Cook, stirring
occasionally, until golden brown and tender, about 25 mintues. Serve
the potatoes and garlic warm or at room temperature; remove the
garlic skins before serving if you prefer.
Reprinted from Food and Wine Magazine, Sept. 1996.
Source from luhu.jp
Combine oil, vinegar, chopped basil, salt & pepper. Toss 1 T of the
dressing with the tomatoes. In a skillet, cok the bacon until crisp.
Drain on paper towels.
Toss the arugula with the remaining dressing and arrange on 4 large
plates. Scatter the bacon and potatoes over the arugula and sprinkle
the onion and blue cheese on top. Scatter the marinated tomatoes and
basil leaves over the salad and serve.
Pan-roasted garlic potatoes:
2 T olive oil
8 lg unpeeled garlic cloves 1 lb new potatoes, quartered and
sliced crosswise 3/8" thick
1 t kosher salt
1/4 t freshly ground pepper
In a heavy 12-in skillet, heat the oil. Add garlic and cook over
moderate heat, stirring occasionally, until golden, anout 5 minutes.
Add the potatoes and sprinkle with the salt and pepper. Cook, stirring
occasionally, until golden brown and tender, about 25 mintues. Serve
the potatoes and garlic warm or at room temperature; remove the
garlic skins before serving if you prefer.
Reprinted from Food and Wine Magazine, Sept. 1996.
Source from luhu.jp
Tags
Salads