• 4servings

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Nutrition Info . . .

VitaminsA, B3, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Bacon - diced

  2. 1 Tomato (large)

  3. 2 teaspoons 10ml Tomato paste

  4. 1 Roasted garlic

  5. 1 Shallot - diced

  6. 1 teaspoon 5ml Balsamic vinegar

  7. 2 teaspoons 10ml Raspberry vinegar

  8. 1/4 cup 59ml Corn oil

  9. 1/4 cup 59ml Olive oil

  10. Salt

  11. 12 cups 480g / 16oz Lettuce leaves - such as romaine bibb, arugula & red oak leaf rinsed dried

Instructions Jump to Ingredients ↑

  1. In a skillet, cook the bacon until the fat is rendered; reserve bacon and fat separately.

  2. Smoke the tomato for 15 minutes (in a skillet turning often until over medium-high heat).

  3. Remove peel, slice in half and squeeze the juice from the tomato into a small saucepan. Reserve the tomato.

  4. Add the tomato paste to the saucepan and cook over medium heat for 2 minutes, stirring often until thickened.

  5. Place the tomato paste and tomato in a blender with the garlic, shallot, and vinegars. Puree for 30 seconds.

  6. Combine the bacon fat and oils, and with the blender on low, drizzle into the puree. Season with salt.

  7. Place the lettuces in a large mixing bowl.

  8. Add the blended dressing and toss gently but thoroughly. Divide among 4 or 6 plates and top each salad with some of the reserved bacon.


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