BLT Wedges (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
4 slices thick-cut bacon, diced |
3 tablespoons tomato paste |
2 tablespoons white wine vinegar |
2 tablespoons sour cream |
1 tablespoon minced shallot |
1 tablespoon chopped fresh tarragon |
1/2 teaspoon sugar |
1/3 cup extra-virgin olive oil |
kosher salt and freshly ground pepper |
1 head iceberg lettuce, cut into 6 wedges |
1 cup cherry tomatoes, quartered |
Directions:
1. Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.
2. Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.
3. Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.
4. Photograph by Jonny Valiant
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