You got it - BLT but in a salad!
Yield: Makes 4 servings
10 slices bacon, chopped
1 head iceberg lettuce, washed and roughly chopped
few handfuls mixed baby greens or baby spinach, washed
1 pint cherry tomatoes, washed
half baguette cut into one inch cubes
2 tablespoons cider vinegar
2 tablespoons honey
4 tablespoons oil
1 tablespoon Dijon mustard
Salt and Pepper
For the Salad:
Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
Put lettuce, greens and tomatoes into a large salad bowl. Add bacon bits and baguette.
For the Dressing:
Place dressing ingredients into a small bowl and whisk until emulsified. Pour over salad and toss well.
In the Maritimes we don’t worry whether our chowders are authentic or not. We know a true clam chowder is just a bowl full of simple, hearty flavours. We often use canned clams and always stir in onions, potatoes and milk. We’re too busy asking for seconds to worry whether we got it right!
This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.