NW
2 slice Bacon, diced
1 large Tomato
2 tsp Tomato paste
1 Clove roasted garlic
1 Shallot, diced
1 tsp Balsamic vinegar
2 tsp Raspberry vinegar
1/4 cup Corn oil
1/4 cup Olive oil
Salt
12 cup (7-8 oz) assorted young lettuce leaves, such as romaine, bibb, arugula & red oak leaf rinsed, dried
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In a skillet, cook the bacon until the fat is rendered; reserve bacon and fat separately. Smoke the tomato for 15 minutes (in a skillet turning often until over medium-high heat). Remove peel, slice in half and squeeze the juice from the tomato into a small saucepan. Reserve the tomato. Add the tomato paste to the saucepan and cook over medium heat for 2 minutes, stirring often until thickened.
Place the tomato paste and tomato in a blender with the garlic, shallot, and vinegars. Puree for 30 seconds. Combine the bacon fat and oils, and with the blender on low, drizzle into the puree. Season with salt.
Place the lettuces in a large mixing bowl. Add the blended dressing and toss gently but thoroughly. Divide among 4 or 6 plates and top each salad with some of the reserved bacon.
Source: The New Texas Cuisine by Stephan Phyles ISBN 0-385=42336-5 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 2, 1998
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