| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salad |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Garlic clove, smashed |
| 1 |
sl |
Good-quality white bread, |
|
|
Cut into 1/2-inch cubes |
| 4 |
|
Bacon strips |
| 1 |
lg |
Beefsteak tomato |
| 1/2 |
c |
Chopped basil |
| 2 |
oz |
(1/2 cup) diced mozzarella |
|
|
Freshly ground black pepper |
| 1 |
tb |
Basil-flavoured olive oil |
|
|
(see note in directions) |
| 1 1/2 |
ts |
Sherry or red wine vinegar |
INSTRUCTIONS
Heat olive oil in large skillet. Add garlic clove and bread cubes. Toss
over medium-high heat, turning frequently until bread cubes are browned,
about 5 minutes. Remove with slotted spoon and set aside. Discard garlic.
Fry bacon in same skillet until crisp. Remove and drain, then crumble.
Core and dice tomato. Arrange in high pile on dinner plate. Top with basil
and cheese. Sprinkle with bacon. Season generously with pepper. Whisk
together basil-flavoured oil and vinegar in cup. Pour over salad. Sprinkle
with bread cubes. Note: Basil-flavoured olive oil is available in most
fourmet food stores. If not, it is easy to make. Pour 1 1/2 tablespoons
olive oil into a cup. Add 2 or 3 minced basil leaves. Press with back of
spoon to extract basil flavour from herb. Set aside 30 minutes. Use oil and
discard basil. If desired, use plain, extra-virgin olive oil in the recipe
instead.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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