Blt Salad
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Blt Salad
Last updated 6/12/2012 1:09:17 AM. Recipe ID 36161. Report a problem with this recipe.
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      Title: Blt salad
 Categories: Salads
      Yield: 4 Servings
    1/4 c  + 1/2 T olive oil
  1 1/2 tb Balsamic vinegar
      2 tb Finely chopped basil + small
           --whole leaves for garnish
    1/4 ts Salt
           Pinch freshly ground pepper
      2 md Tomatoes-cored, seeded and
           --coarsely chopped
      8    Thick slices bacon, cut
           --crosswise into 3/4" strips
      2 lg Bunches arugula
           Pan-roasted garlic potatoes*
    1/4 c  Finely chopped Vidalia or
           --other sweet onion
    1/2 c  Crumbled blue cheese
  * 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. 

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Recipe ID 36161 (Apr 03, 2005)

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