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Bacon, Lettuce and Tomato Salad

4 servings

Ingredients

1/2 head romaine lettuce, rinsed and dried
1/2 head red or green leaf lettuce, rinsed and dried
1/2 head frisee lettuce, rinsed and dried
3 ripe tomatoes, cut into 8 wedges each
8 slices bacon, crisply cooked and coarsely crumbled
1/2 cup Shallot Vinaigrette (recipe follows)
4 or 5 pieces of French bread
2 tablespoons Filippo Berio® Olive Oil
two garlic cloves, halved
1 cup crumbled blue cheese

Method

Brush the bread with Filippo Berio® Olive Oil and rub with the cut side of the garlic cloves. Cut the bread into 1/2-inch cubes. Toast the cubes in a warm, 225 F. oven until dry, about 2 hours.

Line a salad bowl with romaine leaves. Toss together the leaf lettuce and frisee with the Shallot Vinaigrette and put in the center of the bowl. Arrange the tomatoes, bacon and blue cheese on top of the greens.

Shallot Vinaigrette

Ingredients

2 tablespoons champagne vinegar
1 teaspoon chopped fresh garlic
1 tablespoon chopped shallots
1 teaspoon Dijon mustard
salt and pepper to taste
1/3 cup Filippo Berio® Olive Oil

Method

Combine all ingredients except the Filippo Berio® Olive Oil in a small bowl. Allow the mixture to stand at least 15 minutes to blend the flavors. In a steady stream, whisk the Filippo Berio® Olive Oil into the vinegar mixture until completely incorporated.