Friday, April 11, 2014
Roasted PBLT Salad
Meanwhile, another salad sustains me. PBLT (potatoes, bacon, lettuce, and tomato) Salad is more of a meal replacement than a side dish.
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
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
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.