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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Main dish Salad - Cooking Light - August/September 2002 Ingredients:
12 slices bacon |
3 tablespoons extra virgin olive oil, divided |
3 slices baguette, thinly sliced |
3 tablespoons mayonnaise |
1 teaspoon fresh ground pepper, divided |
5 cups romaine lettuce, torn into bite-size pieces |
4 beefsteak tomatoes or 6 medium tomatoes, sliced 1/2 inch thick |
1/4 cup fresh basil, coarsely chopped |
Directions:
1. Heat oven to 375 degrees.
2. Place bacon on rimmed baking sheet, bake 25 to 30 minutes or until crisp. When done, put on paper towels to drain. Cool and crumble coarsely.
3. Heat 2 tablespoons of oil in small skillet over medium-high heat until hot. Add bread slices and fry 3 to 4 minutes or until light golden brown, turning once. Put on paper towels to drain. Cool and break slices into into 4 to 5 pieces.
4. IN large bowl, stir togeather remaining 1 tablespoon oil, mayonnaise and 1/2 teasppon of pepper. Add lettuce and toss to coat. Arrange lettuce on serving platter. Scatter bread over lettuce and top with tomatoes, sprinkle remaining 1/2 teaspoon pepper and crmbled bacon. Garnish wish basil.
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