I like taking foods I’ve grown up with and putting an adult spin on them. This knife-and-fork salad contains the elements of a BLT—bacon, lettuce, and tomato—but I replace the mayo with a big wedge of incredibly full-flavored Roaring Forties blue cheese. It’s important for the bacon to be superthick, almost like a ham steak. If you don’t make the bacon yourself, which is so beyond worth it, go to your local butcher and bring home slab bacon. There are only a handful of ingredients in this simple dish, but they are all important and shouldn’t be skimped on.

　　

Ingredients

serves 4

　　1/4 pound (four 1/4-inch slices) Maple-Cured Bacon (page 230) or store-bought thick-cut bacon

　　1/2 shallot, minced

　　1 tablespoon sherry vinegar

　　3 tablespoons extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　1 large head frisée, torn into bite-size pieces

　　2 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak, large ones sliced or cut into wedges

　　6 ounces blue cheese, such as Roaring Forties or Stilton, cut into 4 equal wedges

　　

Step 1

In a large skillet, cook the bacon over medium heat until crisp, about 3 minutes per side. Drain on paper towels. Cut the bacon slices in half crosswise.

　　

Step 2

In a large bowl, combine the shallot, vinegar, and olive oil; season with salt and pepper. Add the frisée and toss with the vinaigrette.

　　

Step 3

To serve, mound the frisée on 4 plates. Arrange the bacon, tomatoes, and blue cheese around the frisée.

　　Michael's Genuine Food