JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Morrow BLT Salad
| Morrow BLT Salad | Print |
Recipe By: Alice Morrow
Morrow BLT Salad
Ingredients
- 1 large Creole or ripen tomato, coarsely chopped or 1 pt. cherry tomatoes, halved
- ¼ lb. good quality bacon, diced
- 2 heads of baby bibb or butter lettuce, washed and quartered through core
- 1 large red onion, thinly sliced
- Extra blue cheese crumbles, garnish
- Kosher salt
- Freshly ground pepper
- DRESSING:
- 3 plum tomatoes, halved
- 3 shallots, peeled and quartered
- ⅓ c. canola oil, plus more for brushing
- 3 T. cider vinegar
- 1 T. Dijon mustard
- ½ c. crumbled blue cheese
- ⅓ c. extra virgin olive oil, plus 1 T.
- Kosher salt, black pepper
Instructions
- DRESSING: Preheat oven 425. Place the plum tomatoes and shallots on a rimmed baking dish that is lined with foil and sprayed with PAM. Brush with canola oil and season with salt and pepper. Roast until softened and browned in spots.
- Transfer to blender or food processor and let cool completely.
- Add the vinegar and mustard and puree until nearly smooth.
- Add the blue cheese and puree until smooth.
- While machine running, gradually add ⅓ c. canola oil and ⅓ c. olive oil until incorporated.
- Season to taste. Set aside.
- In a skillet, cook bacon, stirring until browned and crisp. Transfer to paper towels to drain.
- On serving plates or platter arrange as follows: Put lettuce wedges on the first. Top with bacon, chopped tomatoes or halves, sliced onions and sprinkle with blue cheeses crumbles. Place salt and pepper on the side if individual servings need more seasoning.
- Drizzle with dressing or place on the side.
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