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INGREDIENTS
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DIRECTIONS
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For the Salad
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1/2
large loaf ciabatta bread, cubed
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3
small to medium sized tomatoes, largely diced
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3
ounces
slab bacon, cut into cubes
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3
handfuls
arugula, roughly chopped
Creamy Lemon Dressing
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1/2
lemon, juiced
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zest of 1/4 lemon
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1
teaspoon
Dijon mustard
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1
teaspoon
leftover bacon drippings
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3
tablespoons
extra virgin olive oil
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2
teaspoons
mayonnaise
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Salt and fresh cracked pepper, to taste
- Preheat oven to 350.
- In a single layer on a cookie sheet, place cubed bread. Toast in oven until golden and dried through completely.
- In a medium sized saute pan, cook bacon until slightly crispy and nicely browned. Remove to paper towels, reserve 1 tsp drippings.
- Combine the dijon, lemon juice, zest, salt and pepper to taste.
- Whisk together bacon drippings and olive oil, then add in a slow stream to Dijon mixture.
- Once dressing is emulsified, whisk in mayonnaise until fully incorporated and slightly creamy.
- Toss tomatoes, bacon, bread, salt and fresh cracked black pepper with dressing.
- Just before serving, toss in arugula. Check for seasoning, serve.