UptownG54
Member
- Joined
- Oct 14, 2007
- Messages
- 110
- Reaction score
- 0
ACTIVE: 25 min - TOTAL: 25 min - SERVES: 6
4 - slices thick-cut bacon, diced
3 - tablespoons tomato paste
2 - tablespoons white wine vinegar
2 - tablespoons sour cream
1 - tablespoons minced shallot
1 - tablespoons chopped fresh tarragon
1/2 - teaspoon sugar
1/3 - cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 - head iceberg lettuce, cut into 6 wedges
1 - cup cherry tomatoes, quartered
1.Cook the bacon in a skillet over medium heat until crisp, about 10 minute.
Transfer with a slotted spoon to a paper towel-lined plate.
Reserve the drippings.
2. Make the dressing: Combine the tomato paste, vinegar,sour cream, shallot,tarragon,sugar, 1 tablespoon bacon drippings in a medium bowl; whisk well.
Add the olive oil in a slow steam, whisking until emulsified.
Whisk in2 to 3 tablespoons water to make the dressing thin enough to drizzle .
Season with salt and pepper.
3. Arrange the iceberg wedges on a platter and drizzle with the dressing.
Top with the tomatoes and bacon.
