Thread: Salads
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Old April 21, 2006   #13
coronabarb
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Location: Roseburg, Oregon - zone 7
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Bacon Lettuce & Tomato Layered Salad
Serves 6-8
Turner South's Home Plate cooking show

1 pound sliced smoked bacon, cut up
3/4 cup light mayonnaise
1/3 cup light sour cream
1/4 cup lightly packed fresh basil leaves, cut into thin strips
1 tablespoon apple cider vinegar
1/2 teaspoon seasoned salt
1 clove garlic, minced (1/2 teaspoon)
1 head romaine lettuce, shredded (about 8 cups)
2 large tomatoes, very thinly sliced and halved
1/2 of a small red onion, very thinly sliced and separated into rings
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 10-inch-long loaf rustic Italian bread, cut into 1-inch cubes
Freshly ground black pepper, to taste

Cook bacon over medium heat in large skillet for 15 to 18 minutes, until crisp, spooning off fat and juices as they accumulate during cooking. Remove bacon from skillet; drain on paper towels. Discard drippings.

Place mayonnaise, sour cream, basil, vinegar, seasoned salt and garlic in blender container. Cover and blend until basil is well combined.

Layer lettuce, tomatoes and onion in large salad bowl. Evenly spread mayonnaise/basil mixture on top; sprinkle with bacon. Cover and refrigerate for 1-4 hours.

Meanwhile, heat oven to 450 degrees F. Melt butter in large skillet. Remove skillet from heat; stir in olive oil. Add bread cubes and toss until coated. Spread bread cubes on baking sheet and bake for 10 minutes, until lightly toasted, stirring once halfway through during baking.

To serve, add croutons to salad; gently toss until lettuce is evenly coated. Season to taste with pepper.
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