Saturday, May 2, 2009

BLT in a Bowl
With Garlic Croutons
By: Jocelyn Denyer

8 slices bacon
3 Tbsp dark brown sugar
1 tsp unbleached all purpose flour
1/3 c chopped pecans
1 med head Boston lettuce, leaves rinsed and crisped
1 small head Belgian endive, leaves separated and rinsed
1 pint cherry tomatoes, stemmed and cut in half
1/3 c finely chopped fresh basil
Garlic Croutons

Mustard Vinaigrette:
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
3 Tbsp minced red onion
1/2 tsp dry mustard
1/3 c walnut oil or mild vegetable oil such as canola

Preheat oven to 350. Arrange bacon slices in a single layer on a broiler pan, as close together as possible without overlapping. In a small bowl, combine brown sugar, flour, and pecans. Sprinkle evenly over bacon. Bake until bacon is crisp and nicely browned, about 30 minutes. (Do not turn) Using a wide spatula, carefully transfer to paper towels to drain, keeping the pecans pieces on top. Set aside.
Meanwhile, tear lettuce leaves into bite-size pieces. Thinly slice endive leaves crosswise. In a large serving bowl, combine lettuce, endive, tomatoes, and basil. Crumble bacon and add with pecan bits to bowl.
In a small bowl, whisk together vinegar, lemon juice, onion and mustard. slowly add oik. whisking vigorously until well blended. Pour dressing over salad and gently toss to coat.
Sprinkle with croutons.

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