INGREDIENTS

INSTRUCTIONS

~---------------------NW---------------------------  :          Salt  :
-- lettuce leaves; such as  :          -- romaine, bibb, arugula &  :  
-- red oak leaf rinsed,  :          -- dried  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

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”