From "Vegetarian Cooking for Everyone,"
by Deborah Madison (Broadway, 2000)
Ingredients
* 2 ounces cellophane rice noodles
* 1 carrot
* 1 cups mung bean sprouts, blanched briefly
* 2 cups napa cabbage, finely shredded
* 5 scallions, quartered lengthwise, then chopped
* 1/2 cup cilantro, coarsely chopped
* 1/3 cup mint, coarsely chopped
* 1/4 cup thinly sliced Thai or Italian basil
* 3 cloves garlic
* 1/2 teaspoon sugar
* Salt
* 2 serrano chiles, thinly sliced
* Juice of 2 limes
* 12 large rice spring roll wrappers
* 12 Boston lettuce leaves
* Peanut dipping sauce (recipe follows)
Preparation
1. Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Drain, rinse, and cut into ~2 inch lengths with a knife or snip with scissors.
2. With a vegetable peeler, peel the carrot right down to the core, making long thin strips. Cut strips into ~2 inch lengths.
3. In a large bowl, combine noodles, carrots, bean sprouts, cabbage, scallions, herbs and sugar. Smash the garlic and the chilis in a mortar and pestle with a pinch of salt (or mince finely with a knife) into a paste. Whisk in lime juice and pour over vegetable mixture. Toss well so that dressing, vegetables and noodles are evenly distributed.
4. Fill a shallow bowl or pan large enough to fit rice wrappers with warm water, about an inch deep and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak it about 10 seconds until it has softened a bit (may still be a bit stiff - don’t worry, it will soften more as it sits), then remove it and set it on the towel. Place a lettuce leaf on the lower third of the rice wrapper. Mound some of the vegetable mixture on top of the lettuce, roll the wrapper over the mixture once, fold over the sides, and then roll to the end, making a neat little package. Place finished roll on a platter lined with a clean, damp towel and repeat until all the vegetable mixture has been used. If you wish, the spring rolls may be cut in half on the diagonal and stood on end for presentation. Cover the rolls with a damp cloth if they are not to be served immediately.
YIELD
12 large rolls
PEANUT SWEET AND SOUR DIPPING SAUCE
Ingredients
* Juice of 3 limes
* 1/4 cup fish sauce
* 1 teaspoon crushed red pepper or sriracha (red chili paste)
* 1 garlic clove, minced
* 3 tablespoons roasted peanuts, coarsely chopped
* 3 tablespoons sugar
* 2 tablespoons grated carrots
Soak the red pepper or sriracha in the citrus juice for several minutes. Add the garlic, sugar, and fish sauce and stir to dissolve the sugar.
Transfer to a serving container, add the grated carrots and chopped peanuts, and serve at room temperature.
Wednesday, January 6, 2010
Friday, December 18, 2009
Chipotle Vinaigrette
1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
3 oil-packed sun-dried tomatoes, drained and chopped
2 Tbs. balsamic vinegar
2 tsp. light brown sugar
1 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper.
I usually add a clove of garlic and a squirt of lime to the dressing too.
3 oil-packed sun-dried tomatoes, drained and chopped
2 Tbs. balsamic vinegar
2 tsp. light brown sugar
1 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper.
I usually add a clove of garlic and a squirt of lime to the dressing too.
Tuesday, December 15, 2009
Latkes
Hot potatoes
Warm up your holidays with simple, irresistible golden-fried latkes
By Adam Ried | December 6, 2009
Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.
Latkes (Potato Pancakes)
Makes about 10 3-inch pancakes
This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.
1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet
Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.
In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.
Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).
Variation
Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.
Warm up your holidays with simple, irresistible golden-fried latkes
By Adam Ried | December 6, 2009
Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.
Latkes (Potato Pancakes)
Makes about 10 3-inch pancakes
This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.
1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet
Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.
In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.
Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).
Variation
Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.
Chicken Cutlets with Brown Ale sauce
Serves 4. Published February 1, 2005.
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Table salt and ground black pepper
Onion and Ale Sauce
1/2 medium onion , sliced very thin
3/4 cup low-sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon cider vinegar
Instructions
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
2. FOR THE SAUCE: Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken cutlets and serve immediately.
Step-by-Step
Pounding Superthin Cutlets
1. Tenderloins fall off during pounding, so remove and reserve them for another use.
2. Halve four breasts horizontally to form eight cutlets of even thickness.
3. Add 1/2 teaspoon to center of plastic wrap. Turn one cutlet in oil to coat.
4. Top with second sheet of plastic and pound to 1/4-inch thickness. Repeat with remaining cutlets, adding oil as needed.
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Table salt and ground black pepper
Onion and Ale Sauce
1/2 medium onion , sliced very thin
3/4 cup low-sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon cider vinegar
Instructions
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
2. FOR THE SAUCE: Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken cutlets and serve immediately.
Step-by-Step
Pounding Superthin Cutlets
1. Tenderloins fall off during pounding, so remove and reserve them for another use.
2. Halve four breasts horizontally to form eight cutlets of even thickness.
3. Add 1/2 teaspoon to center of plastic wrap. Turn one cutlet in oil to coat.
4. Top with second sheet of plastic and pound to 1/4-inch thickness. Repeat with remaining cutlets, adding oil as needed.
Monday, November 9, 2009
Brussels Sprouts With Bacon and Figs
Ingredients:
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
Yield: 4 servings.
Mark Bittman October 28, 2009
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
Yield: 4 servings.
Mark Bittman October 28, 2009
Friday, August 14, 2009
Charcoal-Grilled Shrimp Skewers
Serves 4 as a main course, 6 as an appetizer. From Cooks Illustrated. Published July 1, 2006.
The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
Ingredients
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 - 3 tablespoons olive oil for brushing skewers
Table salt and ground black pepper
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce or Charmoula Sauce
Lemon wedges for serving
Instructions
1. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
2. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
3. Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
******
Spicy Lemon-Garlic Sauce for Shrimp Skewers
Makes enough to sauce 1 1/2 pounds shrimp.
Ingredients
4 tablespoons unsalted butter , cut into 4 pieces
4 tablespoons fresh lemon juice , from 2 lemons
1/2 - 3/4 teaspoon red pepper flakes
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh parsley leaves
Instructions
Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes; transfer to cooler side of grill and proceed to grill shrimp, adding parsley just before serving.
******
Charmoula Sauce for Shrimp Skewers
Ingredients
4 tablespoons extra-virgin olive oil
1 small red bell pepper , stemmed, seeded, and diced very small (about 1/2 cup)
1/2 small red onion , minced (about 1/3 cup)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Instructions
Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
Ingredients
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 - 3 tablespoons olive oil for brushing skewers
Table salt and ground black pepper
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce or Charmoula Sauce
Lemon wedges for serving
Instructions
1. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
2. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
3. Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
******
Spicy Lemon-Garlic Sauce for Shrimp Skewers
Makes enough to sauce 1 1/2 pounds shrimp.
Ingredients
4 tablespoons unsalted butter , cut into 4 pieces
4 tablespoons fresh lemon juice , from 2 lemons
1/2 - 3/4 teaspoon red pepper flakes
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh parsley leaves
Instructions
Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes; transfer to cooler side of grill and proceed to grill shrimp, adding parsley just before serving.
******
Charmoula Sauce for Shrimp Skewers
Ingredients
4 tablespoons extra-virgin olive oil
1 small red bell pepper , stemmed, seeded, and diced very small (about 1/2 cup)
1/2 small red onion , minced (about 1/3 cup)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Instructions
Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
Thursday, August 6, 2009
TBL Panzanella
Recipe courtesy Alton Brown
Prep Time: 20 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce
Vinaigrette:
* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Prep Time: 20 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce
Vinaigrette:
* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
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