Blt Salad

Name: Blt Salad
Ingredients: For the salad; 1 pint cherry tomatoes; a good glug of olive oil; salt; pepper; red pepper flakes; arugula; good bread for croutons; 4-6 pieces bacon; For the dressing; 1-2 teaspoons dijon mustard; 1 tablespoon white wine vinegar; 3 tablespoons olive oil; salt and pepper to taste

14 ingredients

6 steps

Ingredients

For the salad
1 pint cherry tomatoes
a good glug of olive oil
salt
pepper
red pepper flakes
arugula
good bread for croutons
4-6 pieces bacon
For the dressing
1-2 teaspoons dijon mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
salt and pepper to taste

Directions

1

Preheat oven to 250. Roast the tomatoes: place tomatoes on a cookie sheet and toss with olive oil, salt, pepper and red pepper flakes. Cook for 2-3 hours, depending on how soft you want them to be.
2

Turn oven up to 400. Make croutons: cube bread and toss with olive oil, salt and pepper. Bake for 15-20 minutes, tossing half way through.
3

While you cook the croutons, fry or bake the bacon. If baking, cook in 400 degree oven for 15-20 minutes. You can cook the bacon and croutons at the same time.
4

For the dressing: mix together mustard, vinegar and salt and pepper. Slowly whisk in the olive oil. (The dressing comes from Dorrie Greenspan's Around My French Table).
5

Chop up the bacon.
6

Assemble the salad: toss the arugula, bacon, tomatoes, and croutons together with the vinaigrette and serve.

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