posted by lake monster 06-01-103 7:47 AM
Tomato Salad with Bacon Vinaigrette
Serves 6 to 8
For the vinaigrette:
6 slices bacon
3 shallots, minced
2 garlic cloves, minced
1/2 cup red wine vinegar, 6 percent acidity, plus more as needed
Kosher salt
Black pepper in a mill
1/2 cup olive oil, plus more as needed
3 tablespoons minced fresh flat-leaf parsley
For the salad:
8 cups small oak-leaf lettuce leaves
10 to 12 small slicing tomatoes of various colors
6 to 8 slices country-style bread
1/2 cup fromage blanc or fresh ricotta
1/4 cup extra virgin olive oil
Kosher salt
Black pepper in a mill
1/4 cup toasted bread crumbs
First, make the vinaigrette. Fry the bacon in a medium sauté pan until almost crisp; transfer onto a brown paper bag to drain. Add the shallots to the bacon fat and sauté until soft, 6 to 7 minutes; add the garlic and sauté 2 minutes more. Add the vinegar, simmer until it is reduced by half, season with salt and pepper, stir in the olive oil, and remove from the heat. Stir the mixture, taste, and correct the acid-oil balance if necessary. Correct the seasonings, stir in the parsley, and set aside. Mince the bacon and set it aside.
Spread the lettuce over a large platter.
Remove the core of each tomato and cut it into six wedges. Put the cut tomatoes into a large mixing bowl and pour about half of the vinaigrette over them; toss gently.
Toast the bread until it is golden brown. Spread a little fromage blanc or ricotta over the bread, drizzle with olive oil, and season with salt and pepper.
Spoon the tomatoes and any juices that have collected in the bowl over the lettuce. Heat the remaining vinaigrette, add the minced bacon, pour it over the tomatoes and greens, and scatter the bread crumbs on top. Arrange the toast around the edge of the platter and serve immediately.