C. Baby Yellow Tomato, halved.
C. Baby Red Tomato, halved.
3 Ea. Romaine Hearts, Chopped and washed.
8 Ea. Thick Cut Bacon Slices, Cooked, Chopped, and Fat reserved.
C. Vinaigrette, recipe follows.
1 C. Croutons, recipe follows.
Place tomatoes, romaine, and bacon in a medium mixing bowl. Drizzle vinaigrette over top. Toss all ingredients to coat evenly. Divide evenly among four plates and garnish with croutons.
Place the bacon on a sheet pan and put in a 350 degree oven. Cook until crispy, about 20 minutes, then cool and chop. Reserve fat.
C. Sherry vinegar.
1T. Dijon Mustard.
C. Bacon Fat.
Salt and Pepper to taste.
Whisk vinegar and mustard together. Slowly pour in oil while whisking vigorously.
3 Slices of bread, Approximately inch thick.
Olive Oil as needed.
Salt, Pepper, and Garlic Powder to season.
Cube bread and place in mixing bowl.
Drizzle oil over bread while gently tossing.
Continue tossing while seasoning with salt, pepper, and garlic powder. Place on a sheet pan in a single layer then bake at 350 until evenly browned. Remove and cool.
- Some may say that 8 slices of bacon is a bit much. I strongly disagree with this as it is my personal belief that there is no such thing as too much bacon. However, feel free to use less if you wish.
- Make your croutons a bit more Gucci by upgrading to something different. I like a sourdough or a ciabata, but any artesian loaf will do the trick.
- Be careful not to overcook your croutons. Just take them to G.B.D.(golden brown delicious).
- By putting a sheet of foil over your pan before traying up the bacon you can make your clean up easier. It also makes it easy to collect the fat for your vinaigrette.