Blt salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | + 1/2 T olive oil |
| 1½ | tablespoon | Balsamic vinegar |
| 2 | tablespoons | Finely chopped basil + small whole leaves for garnish |
| ¼ | teaspoon | Salt |
| Pinch freshly ground pepper | ||
| 2 | mediums | Tomatoes-cored, seeded and coarsely chopped |
| 8 | Thick slices bacon, cut crosswise into 3/4\" strips | |
| 2 | larges | Bunches arugula |
| Pan-roasted garlic potatoes* | ||
| ¼ | cup | Finely chopped Vidalia or other sweet onion |
| ½ | 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 ⅜" thick
1 t kosher salt
¼ 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.