Sheila in MD
08-09-2007, 05:57 AM
This was in an article in the San Jose Mercury News yesterday. I thought it sounded great! The author lightened up a different recipe to come up with this one...the original called for blue cheese instead of the mozzarella and also had grilled sweet onion....I would be inclined to include the onion and to grill the potatoes so as not to heat up the oven...I need to try this one!
Sheila in MD
Kathy's BLT salad
Kathy Manweiler
San Jose Mercury News
Serves 4
1 1/4 pounds small white or red new potatoes
3 tablespoons olive oil, divided use
Salt and black pepper to taste
3 medium tomatoes, cored and cut into large chunks
1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil
8 center-cut bacon slices
12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed
1/2 cup shredded mozzarella cheese made with 2 percent milk
Preheat oven to 425 degrees. Cut larger potatoes into quarters and smaller ones into halves. Place potatoes in a zip-top bag with 1 tablespoon olive oil and seal bag. Shake and toss bag until potatoes are evenly coated. Pour potatoes onto a baking sheet and add salt and pepper to taste. Bake, turning once, for about 30 minutes or until potatoes are golden.
Place tomato chunks in a large bowl. To make dressing, whisk together remaining olive oil, balsamic vinegar and basil in a small bowl. Season with salt and pepper if desired. Pour about 1/4 of the dressing over tomatoes and set aside.
In large non-stick pan over medium-high heat, cook bacon until brown and crisp. Drain bacon on paper towels, then crumble it.
Divide roasted potatoes among 4 serving plates. Place salad greens in a bowl with tomatoes and toss with remaining dressing. Arrange salad on the serving plates, top with bacon crumbles and sprinkle with mozzarella cheese.
Sheila in MD
Kathy's BLT salad
Kathy Manweiler
San Jose Mercury News
Serves 4
1 1/4 pounds small white or red new potatoes
3 tablespoons olive oil, divided use
Salt and black pepper to taste
3 medium tomatoes, cored and cut into large chunks
1/4 cup balsamic vinegar
1 tablespoon chopped fresh basil
8 center-cut bacon slices
12 cups Romaine lettuce or other salad greens, torn into pieces and loosely packed
1/2 cup shredded mozzarella cheese made with 2 percent milk
Preheat oven to 425 degrees. Cut larger potatoes into quarters and smaller ones into halves. Place potatoes in a zip-top bag with 1 tablespoon olive oil and seal bag. Shake and toss bag until potatoes are evenly coated. Pour potatoes onto a baking sheet and add salt and pepper to taste. Bake, turning once, for about 30 minutes or until potatoes are golden.
Place tomato chunks in a large bowl. To make dressing, whisk together remaining olive oil, balsamic vinegar and basil in a small bowl. Season with salt and pepper if desired. Pour about 1/4 of the dressing over tomatoes and set aside.
In large non-stick pan over medium-high heat, cook bacon until brown and crisp. Drain bacon on paper towels, then crumble it.
Divide roasted potatoes among 4 serving plates. Place salad greens in a bowl with tomatoes and toss with remaining dressing. Arrange salad on the serving plates, top with bacon crumbles and sprinkle with mozzarella cheese.