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Add a photoServings: 4
Ingredients
- 2 slc Bacon, diced
- 1 lrg Tomato
- 2 tsp Tomato paste
- 1 x Clove roasted garlic
- 1 x Shallot, diced
- 1 tsp Balsamic vinegar
- 2 tsp Raspberry vinegar
- 1/4 c. Corn oil
- 1/4 c. Extra virgin olive oil Salt
- 12 c. (7-8 ounce) assorted young lettuce leaves, such as romaine, bibb, arugula & red oak leaf rinsed, dry
Directions
- In a skillet, cook the bacon till the fat is rendered; reserve bacon and fat separately. Smoke the tomato for 15 min (in a skillet turning often till over medium-high heat). Remove peel, slice in half and squeeze the juice from the tomato into a small saucepan. Reserve the tomato. Add in the tomato paste to the saucepan and cook over medium heat for 2 min, stirring often till thickened.
- Place the tomato paste and tomato in a blender with the garlic, shallot, and vinegars. Puree for 30 seconds. Combine the bacon fat and oils, and with the blender on low, drizzle into the puree. Season with salt.
- Place the lettuces in a large mixing bowl. Add in the blended dressing and toss gently but thoroughly. Divide among 4 or possibly 6 plates and top each salad with some of the reserved bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 205 | |
| Calories from Fat 181 | 88% |
| Total Fat 20.37g | 25% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.04g | |
| Cholesterol 10mg | 3% |
| Sodium 156mg | 7% |
| Potassium 240mg | 7% |
| Total Carbs 3.52g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.84g | 1% |
| Protein 2.74g | 4% |
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