B.L.T. Salad

BLT Salad

12 bacon slices
12-16 romaine lettuce leaves, light green inner leaves only
¼ cup extra-virgin olive oil
1 ½ T. red wine vinegar
1 tsp. balsamic vinegar|
1 tsp. salt
1 tsp.  freshly ground black pepper
2 cups young arugula leaves*
4 Beefsteak tomatoes, cut into ½-inch thick slices
2 oz. Blue cheese

Preheat the broiler.

Put the bacon on a broiler pan and broil about 4 inches from heat until lightly browned, 3-4 minutes. Turn and broil on the other side for 2-3 minutes. Transfer to paper towels to drain. Bacon can also be fried in a large skillet turning once until crisp.

Arrange 3 or 4 romaine leaves, curved-side up on each of 4 salad plates. In a small bowl combine the olive oil, red wine vinegar, balsamic vinegar and ½ teaspoon each of the salt and pepper and mix well with a fork. Drizzle about half of the vinaigrette over the romaine leaves. Scatter equal amounts of the arugula over the romaine and drizzle with the remaining vinaigrette. Arrange the tomatoes on the greens and season with the remaining ½ teaspoon salt and pepper. Top each salad with 3 bacon slices. Garnish with the cheese if desired.

*Mache or baby spinach can be substituted for the arugula
Serves 4

Great Greens by Georgeanne Brennan, 2003