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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It looks so good. And I'm curious to taste this salad. I've not tried it yet, but it's in the future if I can stop tagging LOL Ingredients:
3 cups frozen curly french fries (about 9 ounces) |
4 slices bacon |
1 tablespoon yellow mustard |
3 tablespoons dill pickles, chopped |
splash of pickle juice from the jar |
1 1/2 tablespoons ketchup |
3 tablespoons mayonnaise |
1 1/2 tablespoons malt vinegar |
1/4 teaspoon sugar |
kosher salt & freshly ground black pepper |
1 cup grape tomatoes, halved |
1/4 cup red onion, thinly sliced |
2 romaine lettuce hearts, torn |
1/4 cup sharp cheddar cheese, shredded |
sesame seeds, toasted, for topping (optional) |
Directions:
1. Bake the french fries as the label directs until crisp. Let cool.
2. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until crisp, about 4 minutes per side; transfer to a paper towel-lined plate. Cool slightly, then break the bacon into pieces.
3. Make the dressing: whisk the mustard, pickle, pickle juice, ketchup, mayonnaise, vinegar, sugar and 2 tablespoon water in a large bowl. Add 1/4 teaspoon salt, and pepper to taste.
4. Add the french fries, bacon, tomatoes, red onion, romaine and cheddar cheese to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the salad among bowls. Sprinkle with sesame seeds, if desired.
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