Bacon, Lettuce, and Cherry Tomato Salad with Aioli Dressing



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Ingredients

  • 5 ounces applewood-smoked bacon (about 6 slices)
  • 12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
  • 8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
  • 1 1/2ttablespoons white wine vinegar

Recipe Preparation

  • Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.

  • Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.

,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains the following: Calories (kcal) 118.2 %Calories from Fat 70.0 Fat (g) 9.2 Saturated Fat (g) 1.9 Cholesterol (mg) 11.1 Carbohydrates (g) 5.4 Dietary Fiber (g) 2.6 Total Sugars (g) 2.3 Net Carbs (g) 2.8 Protein (g) 4.5 Sodium (mg) 229.2Reviews Section

Bacon, Lettuce And Tomato Salad With Creamy Aioli Dressing

6 slices (about 6 ounces) thick-slice applewood smoked bacon, sliced into ½-inch pieces
12 cups mixed baby salad greens, washed and dried
8 ounces various cherry tomatoes, halved
1 clove garlic
3 tablespoons prepared mayonnaise
1½ tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste

1. Place the bacon in a large frying pan over medium heat. Cook, turning occasionally, until the bacon is golden and crisp, 5 to 6 minutes. With a slotted spoon, remove the bacon and drain on paper towels. Reserve. Remove the pan from the heat. Let the pan cool 2 minutes.

2. In the meantime, place the salad greens and cherry tomatoes in a large salad bowl.

3. Drain all but 1 tablespoon of the bacon fat from the pan. Add the garlic and mayonnaise to the pan and whisk together. Add the vinegar and whisk together. Season with salt and pepper. Add the vinaigrette and the bacon to the lettuce and tomatoes and toss together. Serve immediately.


Recipe Summary

  • ½ pound bacon
  • ½ cup mayonnaise
  • 2 tablespoons red wine vinegar
  • ¼ cup finely chopped fresh basil
  • 4 slices French bread, cut into 1/2 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon canola oil
  • 1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
  • 1 pint cherry tomatoes, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.

In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.

In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.

In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.


Creamy Lettuce and Tomato Salad

&ldquoTraditions are part of the illustrious monogrammed fabric that make up our DNA. They are the core building blocks of our Southerness. When we bleed, we bleed the colors of our football team and an excess amount of sweet tea. We do not take traditions too seriously at all because we are Southern. We are tradition.&rdquo

Did you grow up eating this old school salad recipe? I&rsquod love to know if you did, so leave me a comment and share your memories with us.

I don&rsquot think that myself nor my husband are the only folks who have fond memories of the foods that we grew up with. That is something instilled in all of us.

I will always cherish the memories of recipes, cooking, and sharing meals with the wonderful cooks in my family.

Variations of this salad: add diced onion (my husband&rsquos favorite, top with a sliced boiled egg, or add bacon to make it a BLT salad.


Recipe Summary

  • 5 slices bacon
  • 3 cups diced cooked chicken
  • 1 cup chopped fresh tomato
  • 2 stalks celery, thinly sliced
  • ¾ cup mayonnaise
  • 2 tablespoons minced green onion
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon juice
  • 1 dash Worcestershire sauce
  • salt and ground black pepper to taste
  • 12 leaves romaine lettuce
  • 1 large avocado, sliced

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels crumble.

Stir chicken, bacon, tomato, and celery together in a bowl.

Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture toss to coat. Refrigerate until chilled, at least 30 minutes.

Stir chicken mixture and serve over romaine lettuce leaves garnish with avocado slices.


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Cherry tomato salad

Bright green snow peas look great with red cherry tomatoes. This is a quick and easy salad.

Ingredients

2 cups snow peas
3 cups cherry tomatoes
½ packet snow pea sprouts, sliced in half
1-2 shallots, peeled and finely chopped
1 Tbsp lemon juice
1 Tbsp olive oil
freshly ground black pepper, to taste
1 tsp sugar

Method

Blanch snow peas in rapidly boiling water for 2-3 minutes until bright green and still a little crunchy. Remove and cool in iced water or under cold running water to prevent further cooking. Drain well. Slice in half.
Place snow peas and cherry tomatoes on serving platter.
Scatter with snow pea sprouts.
Place shallots, lemon juice, oil, pepper and sugar in a screw top jar and shake vigorously until sugar is dissolved. Drizzle over the salad and serve.


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