Monday, June 18, 2012

Warm Summer Salad

Summer is a great time for dinner salads. Yes, it is bikini season, and I'm sure some of you are concerned about things like that. I've never ever ever ever been seen outside of a department store dressing room with a bikini on. And probably never will. I choose bacon. Enough said.

And that is why I love this salad. 

It involves that swimsuit-body-destroying deliciousness. That combination of goodness that makes you decide that if all salads tasted like this, then perhaps being a skinny person wouldn't be so bad. And then you add more blue cheese dressing....

Not that I would ever do or think such things.


Start with the lettuce. I use butter lettuce cause it's my favorite. It tastes good and fresh even after a day in the fridge. I find a lot of lettuces get bitter. Blech. I prefer butter!

Next, get that bacon made. Thick slices of bacon, a bit of brown sugar, some smoked paprika, and a dash of cayenne. Baked in the oven until you can smell their goodness. Cool, then chop into bite sized pieces.

Slice up some peaches. Sprinkle a touch of sugar on them (if they aren't sweet enough for you) and run them under the broiler for a minute or so.

Fry up an egg or two, just cooking the whites but letting the yolks stay runny. 

Combine everything on a plate.

Drizzle with blue cheese dressing. 

Decide that maybe you'll think about swimsuit shopping next year.....

Warm Summer Salad
Serves 2

1 head of butter lettuce
4 slices of thick-cut bacon
1 1/2 tbsp brown sugar
1/4 tsp smoked paprika
dash of cayenne pepper
2 yellow peaches
1 tsp sugar (optional)
4 eggs
Blue cheese dressing (or ranch, or whatever)

Preheat the oven to 375 degrees. Place bacon on a cooling rack over a foil-lined pan with sides. Mix up the brown sugar, smoked paprika and cayenne. Sprinkle over 1 side of the bacon and cook for 15 minutes, or until cooked through. Cool and chop up the bacon into bite-sized pieces.

Slice the yellow peaches up and sprinkle them with the sugar, if desired. Broil them for a minute or so, until just charred. Chop up the head of lettuce. Fry up the eggs, letting the whites set but the yolk stay runny.

Compose the salad - lettuce, bacon, peaches, eggs. Top with blue cheese dressing.

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