Friday, August 30, 2013

roasted BLT salad

Roasted BLT Salad
Serves 2 as a meal
I have always wanted to roast romaine lettuce . . .

6 slices bacon
1 cup cherry tomatoes halved
4 teaspoons olive oil
1 cup gourmet croutons
1 head romaine lettuce, quartered lengthwise
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 400 degrees F.
In a large skillet cook bacon until crisp; drain on paper towel. Break into large pieces; set aside.
{Reserve 1 tsp bacon grease}

2. Meanwhile, line a 15x10x1-inch baking pan with foil.
Toss cherry tomatoes with 2 tsp of the olive oil and add to baking pan.
Bake tomatoes, uncovered, for 10 minutes.
Transfer tomatoes and their juices to a medium bowl.

3. Place romaine quarters on the baking pan. Brush with 1 tsp olive oil and 1 tsp bacon grease.
Return pan to oven and bake 5 minutes or until romaine is browned on edges.

4. Add croutons to the medium bowl with the tomatoes. Toss gently to combine.
Let stand 5 minutes to allow bread to absorb some of the tomato juices.

5. Transfer roasted romaine to 2 serving plates. Top with tomatoes, croutons, and bacon.
Sprinkle with salt and pepper.

Adapted from a recipe in January 2013 Better Homes and Gardens


Just a little something from Judy said...

Definitely my kind of salad. Thanks so much for sharing the recipe.

Betsy Brock said...

yum! this look delicious!

Pondside said...

Oh my goodness, but this looks delicious. I've wanted to roast romaine too, but haven't had a good reason - here's one!