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Full Online Book HomeLearning KitchenSalads And Dressings - Tomato - Blt Salad With Warm Onion Vinaigrette
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Salads And Dressings - Tomato -  Blt Salad With Warm Onion Vinaigrette Post by :slsboss Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2568

Click below to download : Salads And Dressings - Tomato - Blt Salad With Warm Onion Vinaigrette (Format : PDF)

Salads And Dressings - Tomato - Blt Salad With Warm Onion Vinaigrette

1 thin loaf French bread -- (baguette)
1/4 cup olive oil
5 slices bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 large tomatoes -- cored
1 head romaine lettuce
1 medium onion -- chopped
Salt and freshly ground pepper to taste


Preheat oven to 400 F. Slice the loaf of bread on the diagonal into 12 3/4-inch thick slices. Lay them on a baking sheet and toast in the oven for 15 to 20 minutes, until golden brown. Brush each one lightly with olive oil and set aside.

While the bread toasts, fry the bacon in a large skillet until crisp, pouring off all but 2 tablespoons of the fat. Put the bacon aside on a plate lined with a paper towel.

Put the vinegar, sugar, and basil in a mixing bowl and set aside. Slice the tomatoes into thin wedges and put them aside in a separate salad bowl. Wash the inner leaves of lettuce and dry them well. Tear into pieces and add them to the bowl with the tomatoes.

Heat 2 tablespoons of the remaining olive oil in the pan with the bacon fat. Add the onion and saute over medium heat, stirring for 1 minute. Scrape the onion into the bowl with the vinegar and stir the dressing well.

Pour the dressing over the tomatoes and lettuce and toss well. Season to taste with salt and pepper.

To serve, arrange 3 slices of toast on each plate, ends touching in the center.
Pile the dressed salad in the center of the toasts, then crumble the bacon and sprinkle it over the top of each salad. Serve at once.

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1/4 pound Gorgonzola cheese 6 large tomatoes 1/4 cup shredded basil 3 tablespoons sliced shallot 2 teaspoons fresh lemon juice 2 teaspoons Dijon mustard 1/3 - 1/2 cup olive oil Salt and freshly ground pepper, to taste Freeze cheese for 30 minutes or until firm enough to grate. Slice tomatoes thinly and arrange on a platter. Grate Gorgonzola, then combine with basil and shallot and sprinkle over tomatoes. In a small bowl, whisk together lemon juice, Dijon mustard and olive oil. Season with salt and pepper and pour over tomatoes. Serve at room temperature. SERVES 6 to 8 Copyright 1992
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1 small onion, sliced very thin (1/4 cup) 3 tablespoons fresh lemon juice 1/4 cup olive oil 1/2 teaspoon salt Freshly ground pepper to taste 4 medium-size ripe tomatoes (l 1/2 pounds) Fresh basil chopped (As much basil as you like) In a small bowl marinate onion in lemon juice 1 hour at room temperature. Add oil, salt and pepper; toss to mix. Just before serving, slice the tomatoes and arrange on a platter. Pour onion dressing on top, then garnish with chopped basil. Makes 6 servings
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