Saturday, May 15, 2010

Fried Tomato and Bacon Salad

Well, Experimental Friday came and went with zero experimenting. Life got in the way, as it often does.

My house is currently much quieter than normal with the hubby and toddler on their way to their first solo camping trip. It's very weird to have such a quiet house. I have Pandora going and of course there is still munchkin number 2, but he's pretty quiet when he's happy. It's peaceful!

On Thursday I was starving and it was about 4pm...too early for dinner, but too late for lunch. I was sorely craving a very decadent fried tomato and bacon salad I've made in the past. I got the recipe from my friend Marlyn and we'll see how my arteries thank her in a few years! I'd literally eat this salad every day if I could.

So here is how the recipe goes:

You need some sort of green, I prefer spinach as the green is going to be slightly wilted by the dressing and tomatoes and there really isn't another green I like both raw and wilted. I think I'd like it with arugula, as well, but I've only done spinach. In the pictures I'm posting here, I used Bloomsdale spinach, which is why it's so curly.

At least 2 thick slices of tomato per serving of salad (if you cut the tomatoes thinly they will just fall apart when being fried). I like to use those big, meaty, purple/green heirloom tomatoes.

Bacon-I like at least 2 slices per serving, but you could do one (really, if you are worried about the fat and all that fun stuff you shouldn't be eating this salad!). My favorite is Whole Foods' black forest bacon you can get from the butcher. When I'm curbing my Whole Paycheck addiction, my second favorite is the Trader Joe's apple smoked bacon.

And lastly, whatever vinegar and herbs you'd like to use to make a dressing. I usually just use a little apple cider vinegar, balsamic vinegar and some Italian seasoning. Quick, easy and tasty.

First you prep your greens (wash, drain, etc.). Then fry up the bacon and set aside to drain on some paper towels. Keep the bacon grease hot (the hotter the better) and gently slide your tomato slices in. Tomatoes are full of water, water and hot bacon grease really don't go well together, so don't cook this wearing your favorite $200 top. Wear an apron and stand back! Now just wait and let the tomatoes fry. After you feel like you've waited long enough (a minute or so), you can gently check the bottom of one, see if they are browned at all, if they are, flip and repeat! As soon as the tomatoes are cooked to your liking, remove directly onto your plate of greens (you should put each individual serving of greens on their own plate). Turn the heat off and swirl in some vinegar and herbs with the grease. Again, this is going to pop like crazy and if you've ever heated vinegar, it's a good idea to turn a fan on so you don't shrivel your nose hairs. While the dressing is still bubbling and hot, pour over the salad. Next crumble your bacon (or in my case I just chopped the bacon) on top and voila! Eat immediately, while your tomatoes are still hot!

1 comment:

  1. That sounds kinda scary but also really good. I will have to try it someday.

    Anxiously awaiting your next blog post :)