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Categories:
tomatoes kosher salt red onion white wine vinegar bacon bread crumbs freshly ground black pepper outer chives
Viewed: 91 - Published at: 8 years agoIngredients
- 2 small tomatoes (about 8 ounces total), diced
- Kosher salt
- 1 small red onion, minced
- White wine vinegar, for soaking onion (see note)
- 4 ounces sliced bacon, cut into 1/2-inch pieces
- 2 ounces (about 1/2 cup) fresh bread crumbs
- Freshly ground black pepper
- 1 head iceberg lettuce, outer leaves discarded, quartered through core so that each quarter holds together
- (you may not need the full recipe)
- Minced chives, for garnish
Method
- Set a fine-mesh strainer over a bowl and add diced tomatoes. Sprinkle liberally with salt and toss to combine. Place onion in a small bowl and pour enough vinegar on top to cover. Let tomatoes and onion stand while you prep the other ingredients.
- In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. You should have about 2 tablespoons (30ml) rendered fat in the skillet. Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and season liberally with salt and pepper.
- Arrange iceberg wedges on plates and spoon dressing over each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives. Serve.
