Wednesday, July 13, 2011

New Spin on an Old Favorite

My good buddy, Rabbit Rita, and I are on a mission.

We are paring down our cluttered homes to accommodate our grandbabies. And we are driven like a couple of Fords.  We give each other pep talks when our resolve slacks.  We celebrate our successes and applaud each others determination. We have had fun in the doing.

I kinda went into a deficit on my end when I helped her by taking three of her *several* boxes and boxes of fabrics from her reenactment sewing days.  I also agreed to take lots of cooking magazines off her hands.     What a lovely treat those old magazines have been!

And because it's mid summer (really?) and you are ready for a summer like supper; one that has little fuss and a whole lot of flavor, I thought I'd share this little ditty from 'Cooking Pleasures', July/August 2002.
It was lunch for us today and it was pretty amazing.

I think you'll agree:

Bacon-Tomato Salad

12 slices bacon
3 tbs extra virgin oil
3 thin slices baguette or other rustic bread (I used large breadsticks and sliced them)
3 tbs mayo
1 tsp freshly ground pepper (divided)
5 cups romaine lettuce, torn into bite size pieces
4 beef steak tomatoes cut into small wedges
1/4 cup coarsely chopped fresh basil

1. Heat oven to 375 degrees.  Place bacon on rimmed pan and bake 25 minutes till crisp.  Place on paper towel to drain.  When cool, coarsely crumble.
2.  Heat 2 tbs of the oil in a small skillet over medium-high heat until hot.  Add bread slices, fry 3-4 minutes, tossing until golden brown.  
3. In large bowl (that you will serve in), stir together remaining 1 tbs oil, mayo and 1/2 tsp of the pepper.  Add lettuce to coat.  Scatter bread over lettuce.  Top with tomato; sprinkle with remaining 1/2 tsp pepper and crumbles bacon.  Garnish with the basil. (the basil gives the salad an amazing umph!)

Enjoy your Midsummer Salad Supper!


  1. Now that's my kind of a salad..lots of bacon and I love the unexpected addition of the basil..Yum!


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