Friday, April 11, 2014

Roasted PBLT Salad

I've been in training all week for tonight's fish fry. We'll be enjoying Cajun-style with catfish, hush puppies, coleslaw, and red beans and rice. I'd be satisfied with the hush puppies alone, but am willing to make the sacrifice and eat all that is placed before me.

Meanwhile, another salad sustains me. PBLT (potatoes, bacon, lettuce, and tomato) Salad is more of a meal replacement than a side dish.

PBLT Salad
Serves 4

For the dressing:
1/4 cup mayonnaise
1/4 cup white wine vinegar
1 tablespoon maple syrup or honey
2 teaspoons dried dill
1 teaspoon Dijon mustard
Olive oil

Whisk mayo, vinegar, maple, dill, and Dijon together in bottom of a large, wide salad bowl. Continue whisking and add about 1/4 olive oil. Season to taste with salt and pepper.

For the roasted salad:
2 cups fingerling potatoes, quartered lengthwise
1 cup mushrooms, quartered
A few tablespoons olive oil
A few teaspoons Worcestershire sauce
Salt and pepper

Toss potatoes and mushrooms with olive oil and Worcestershire and spread over parchment lined baking sheet. Season with salt and pepper and place in 375 degree oven. Stir every 10 minutes. Cook until the potatoes are crisp on the outside and the interior is tender, about 45 minutes. Remove from heat and cool to room temperature.

For the bacon:
1/2 pound slab bacon, cut into 3/4 inch cubes

Place in oven-safe saute pan and roast in 375 degree oven until fat is rendered and bacon is cooked through, about 20 minutes. Drain on paper towels. (Alternatively, if slab style is not available, chop thick cut bacon and roast until just crisp, about 10 minutes.)

For the cold salad:
3 - 4 cups Romaine lettuce, chopped
1/2 cup croutons
1 large tomato, diced
1/2 cup yellow pepper, diced
1/4 cup red onion, diced

To assemble:
Add tomato, pepper, and red onion to prepared dressing and set aside. Place lettuce and croutons on serving plates.

Just before serving toss potatoes, mushrooms, and bacon in dressing mixture. Pour over lettuce and serve immediately.

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