Blt Salad Recipe

Recipe Ingredients

1/4 cup + 1/2 t olive oil
1 1/2 tbsp balsamic vinegar
2 tbsp finely chopped basil + small -whole, leaves for garnish
1/4 tsp salt
1 pinch freshly ground pepper
2 medium tomatoes-cored, seeded and -coarsel, y chopped
8 thick slices bacon, cut -crosswise, into 3/4 strips
2 large bunches arugula
1 pan-roasted garlic potatoes*
1/4 cup finely chopped vidalia or -other sw, eet onion
1/2 cup crumbled blue cheese

* Pan roasted garlic potato recipe follows

Combine oil, vinegar, chopped basil, salt & pepper. Toss 1 T of the
dressing with the tomatoes. In a skillet, cok the bacon until crisp.
Drain on paper towels.

Toss the arugula with the remaining dressing and arrange on 4 large
plates. Scatter the bacon and potatoes over the arugula and sprinkle
the onion and blue cheese on top. Scatter the marinated tomatoes and
basil leaves over the salad and serve.

Pan-roasted garlic potatoes:
2 T olive oil
8 lg unpeeled garlic cloves 1 lb new potatoes, quartered and
sliced crosswise 3/8" thick
1 t kosher salt
1/4 t freshly ground pepper

In a heavy 12-in skillet, heat the oil. Add garlic and cook over
moderate heat, stirring occasionally, until golden, anout 5 minutes.

Add the potatoes and sprinkle with the salt and pepper. Cook, stirring
occasionally, until golden brown and tender, about 25 mintues. Serve
the potatoes and garlic warm or at room temperature; remove the
garlic skins before serving if you prefer.

Reprinted from Food and Wine Magazine, Sept. 1996.

Servings: 4

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