Finely chopped basil + small whole leaves for garnish
1/4
ts
Salt
Pinch freshly ground pepper
2
md
Tomatoes-cored, seeded and coarsely chopped
8
Thick slices bacon, cut crosswise into 3/4" strips
2
lg
Bunches arugula
Pan-roasted garlic potatoes*
1/4
c
Finely chopped Vidalia or other sweet onion
1/2
c
Crumbled blue cheese
INSTRUCTIONS
* Pan roasted garlic potato recipe follows
Combine oil, vinegar, chopped basil, salt & pepper. Toss 1 T of the
dressing with the tomatoes. In a skillet, cok the bacon until crisp.
Drain on paper towels.
Toss the arugula with the remaining dressing and arrange on 4 large
plates. Scatter the bacon and potatoes over the arugula and sprinkle the
onion and blue cheese on top. Scatter the marinated tomatoes and basil
leaves over the salad and serve.
Pan-roasted garlic potatoes:
2 T olive oil
8 lg unpeeled garlic cloves
1 lb new potatoes, quartered and sliced crosswise 3/8" thick
1 t kosher salt
1/4 t freshly ground pepper
In a heavy 12-in skillet, heat the oil. Add garlic and cook over moderate
heat, stirring occasionally, until golden, anout 5 minutes.
Add the potatoes and sprinkle with the salt and pepper. Cook, stirring
occasionally, until golden brown and tender, about 25 mintues. Serve the
potatoes and garlic warm or at room temperature; remove the garlic skins
before serving if you prefer.
Reprinted from Food and Wine Magazine, Sept. 1996.
Posted to MM-Recipes Digest V3 #222
Date: Thu, 15 Aug 1996 22:46:26 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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