Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
BLT, hold the bread (you won't miss it). Big chunks of sun-ripened tomato and soft leaves of butterhead lettuceĀBoston or Bibb, for instanceĀare topped with a creamy blue cheese dressing (fine-tuned with a wizardly touch of bacon fat) and plenty of crisp homemade bacon bits. It is a familiar yet striking kickoff to a bucolic meal seriously focused on produce. Ingredients:
6 bacon slices, chopped |
1/2 cup sour cream |
3 tablespoons whole milk plus additional if necessary |
2 tablespoons cider vinegar |
1 scallion, chopped |
1 cup crumbled blue cheese (1/4 pound), divided |
1 (1/2-pound) head bibb or boston lettuce |
1 large beefsteak tomato, cut into wedges |
Directions:
1. Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
2. Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
3. Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.
|
|