Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Info

Rating
Calories
381.0
Protein
15.0
Sodium
699.0
Fat
33.0

Description

BLT, hold the bread (you won't miss it). Big chunks of sun-ripened tomato and soft leaves of butterhead lettuce—Boston or Bibb, for instance—are topped with a creamy blue cheese dressing (fine-tuned with a wizardly touch of bacon fat) and plenty of crisp homemade bacon bits. It is a familiar yet striking kickoff to a bucolic meal seriously focused on produce.

Ingredients

6 bacon slices, chopped
1/2 cup sour cream
3 tablespoons whole milk plus additional if necessary
2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 pound), divided
1 (1/2-pound) head Bibb or Boston lettuce
1 large beefsteak tomato, cut into wedges

Directions

  1. Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
  2. Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
  3. Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

Tags

    Salad Tomato Appetizer Quick & Easy Dinner Lunch Blue Cheese Bacon Sour Cream Lettuce Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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