BIG COUNTRY SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Big Country Salad image

Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!

Provided by Sam Sifton

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/4 pound slab bacon, cut into 1-inch-long lardons
1/2 cup fresh bread crumbs
1 tablespoon lemon juice
2 tablespoons red-wine vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1/4 cup good-quality blue cheese, crumbled
Kosher salt
freshly ground black pepper
1 head romaine lettuce

Steps:

  • Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
  • Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
  • Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
  • Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams

There are no comments yet!