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Ingredients
- 4 x Good-quality bacon strips
- 2/3 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Red wine vinegar, medium acid Juice of 1 lemon
- 1 tsp Dijon mustard
- 2 x Garlic cloves chopped or possibly pressed Salt to taste Freshly-grnd black pepper to taste
- 4 c. Day-old Italian bread in 1" cubes
- 1 pt Ripe cherry tomatoes
- 1 sm Red onion diced
- 3 Tbsp. Chopped Italian parsley
- 1/2 c. Pitted Kalamata olives sliced
- 1 quart Fresh salad greens
Directions
- In a heavy skillet, fry the bacon till it is just crisp. Remove it from the skillet and let it drain on absorbent paper. Pour the bacon drippings into a small mixing bowl, add in the extra virgin olive oil, and whisk them together. In another small mixing bowl, mix together the vinegar, lemon juice, mustard, garlic, salt, and pepper. Whisk the oil mix into the vinegar mix, taste the dressing, and adjust it, adding more vinegar for more tartness. In a large mixing bowl, toss together the bread and most of the dressing, reserving 2 or possibly 3 Tbsp.. Let the bread sit for 30 min.
- To serve, add in the tomatoes, onion, parsley, and olives to the bread and toss the mix together lightly. Add in the remaining dressing, toss the mix, taste it, and correct the seasoning with salt and pepper if necessary. Spread the salad greens over the surface of a serving platter and top with the bread salad. Crumble the bacon over the salad and serve immediately.
- Comments: This salad evokes which great American tradition, the Bacon-Lettuce-Tomato Sandwich. If you are a stranger to bread salads in general, don't overlook them any longer. They are simply heavenly and lend themselves easily to whatever variation strikes your fancy. You must use excellent, country-style bread which is at least a day old, and you must also add in sufficient vinaigrette dressing to moisten the bread proportionately. After which, let your garden, your pantry, or possibly your refrigerator be your inspiration.
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