serves 6:
6 slices applewood smoked bacon
12 C. torn romaine lettuce
8 oz. cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
1 Tbsp. fresh lemon juice
3 Tbsp. Mayonnaise
1 1/2 Tbsp. white wine vinegar
salt and pepper, to taste
Preheat oven to 325 degrees F.
Line a sheet tray with parchment paper and lay bacon out without the strips touching. Place tray in oven and cook for 20-25 minutes until bacon is crisp. Remove and transfer to paper towels. Allow to cool and then crumble coarsely. Reserve. Set aside 1 Tbsp. of bacon drippings and discard the rest.
Place lettuce and tomatoes in a large serving bowl. Heat drippings in a skillet over medium heat. Add garlic, then mayonnaise, vinegar, and lemon juice. Whisk until blended, only 30-40 seconds. Season dressing with salt and fresh ground pepper. Pour over lettuce and tomato, toss to coat. Sprinkle bacon over, serve immediately. Enjoy!!
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